When I was a young lad, my father made pancakes once or twice a month, typically on a Saturday morning. This recipe came from some tome called "The Father's Breakfast Cookbook" (or something like that), and he modified it by using half whole wheat flour and separating the egg whites. This was his own signature dish, complete with his own ritual. First, he put on his LP of Jethro Tull "Songs from the Woods". Then, as the music boomed through the bottom half of the house, he mixed and stirred, whisked and fried, and made pancakes that are now the gold standard for all pancakes.
I now make these pancakes in my own home, although I don't typically put on Jethro Tull. However, my wife absolutely loves them and also considers my pancakes the gold standard comparator for all pancakes domestic and international, which is probably why we never go to IHOP.
I should also mention that every time I hear Ian Anderson sing "Songs from the Wood," I get the taste of maple syrup in my mouth. Weird.
Ingredients
Whisk together flour, salt, and baking powder. Beat egg white until stiff peaks form and set aside. Mix egg yolk, oil, and sugar in a large bowl. Alternate adding flour mixture and milk into egg yolk mixture until blended. Fold in egg white. Batter should be thin relatively thin.
Heat a thin layer of oil in the skillet. When hot, poor about ¼ to ½ cup of batter per pancake, depending on desired size. Cook on medium heat until bubbles form in the middle of the pancake. Flip and cook other side.
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