I'll Have What Phil's Having
My father employed to make these nearly every weekend when I was maturing, then he proudly made them every weekend for Saturday Morning Breakfast at Rustic Canyon. They're so simple and easy and so delicious and also the perfect example of why we say color is flavor. If these pancakes aren't done using a super-hot griddle and they also don't get that deep brown color, they become a wholly different, sadder animal. So please, cook these properly making my Dad proud. Serve with butter and maple syrup or yogurt and fruit.
RELATED: Watch Phil create a batch of My Dad's Pancakes in Episode 6: Los Angeles
Makes about 12 pancakes.
Ingredients
1 vanilla bean or 1 1⁄2 tbsp vanilla flavor
2 cups/480 ml whole milk
2 cups/250 g all-purpose flour
1 tbsp baking powder
4 eggs, separated
Directions
If utilizing the vanilla bean, split lengthwise, scrape the seeds in to the milk, and chuck the ball pod in, too. Bring to a boil, whisking occasionally that can help break up the vanilla bean. Allow to cool, or refrigerate overnight. Discard the pod before using.
Place the flour, baking powder, sugar, and salt inside a large bowl. Add the butter, egg yolks, and vanilla milk (or milk and vanilla flavor). Whisk to mix.
In an independent bowl, whip the egg whites to soft peaks with the electric beater on medium-high speed, three to four minutes. Fold the whites to the batter.
About 5 minutes before you're ready make the pancakes, preheat a greased griddle or large skillet over medium-high heat; the griddle is ready each time a few droplets of water sizzle and dance over the surface.
Drop 1⁄2cup/120ml of batter onto the hot griddle. When bubbles set on top of the pancake and also the bottom is golden, flip and cook about 1 minute longer. Serve immediately, while hot.
These should be the moment they leave the griddle.
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