pillowy pancakes by Nate Everett

American staple. Brunch-worthy. Dripping in butter and maple syrup. Need I say more? 



  • 4 eggs, whites and yolks separated
  • 1 1/4 cup milk
  • 1/8 tsp salt
  • 1 cup flour
  • 1/4 tsp maple syrup
  • 1 tbsp sugar
  • 2 tbsp melted butter, cooled
  • 1 1/2 tsp baking powder
  • Additional butter for cooking
  1. Heat a griddle over medium low heat.
  2. Whisk together the egg yolks and milk and stir in the cooled melted butter and maple syrup. 
  3. In a stand mixer or copper bowl, beat the egg whites until they are shiny and stiff. Before I add the egg whites to a bowl, I often use a paper towel to coat the inside of the bowl with a pinch of salt and a half teaspoon of white vinegar. The mixture stabilizes the egg whites and helps maintain their structure.
  4. In a separate bowl, whisk together the dry ingredients and then stir in the butter-milk-egg yolk-maple syrup mixture. Carefully fold in the egg whites. 
  5. If the batter seems too thick, then add a small splash and milk and stir to combine. 
  6. Melt one tablespoon of butter on the griddle. Add a hefty tablespoon of the batter - flip it over after the top of the pancake is dotted with small holes and the bottom is lightly brown. Serve with real maple syrup, butter, berries, or any topping of your choice.

If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!