Philippe Etchebest’s "Restless" Pancake Dough 🥞✨


 

1. Mix the Dry Ingredients

  1. In a bowl, whisk flour, sugar (if using), baking powder, and salt.

2. Prepare the Wet Ingredients

  1. In another bowl, beat egg yolks, milk, melted butter, and vanilla.

  2. In a separate bowl, whip egg whites to stiff peaks.

3. Combine & Rest (The Secret Step!)

  1. Gently fold wet ingredients into dry until just combined (lumps are okay!).

  2. Fold in whipped egg whites for extra fluffiness.

  3. Let the dough rest 10 minutes (this relaxes the gluten = tender pancakes).

4. Cook to Perfection

  1. Heat a non-stick pan over medium heat and lightly grease with butter.

  2. Pour ¼ cup batter per pancake. Cook until bubbles form (~2 mins), then flip and cook 1–2 more minutes.

5. Serve Immediately

  • Stack high and top with maple syrup, berries, or Nutella!

Pro Tips from Etchebest

🔥 Low & slow heat – Prevents burnt outsides/raw insides.
⏳ Resting is key – Don’t skip it!
🍳 Keep pancakes warm – Place in a 200°F (95°C) oven while cooking the rest.

Serving Ideas

  • Sweet: Cinnamon sugar + lemon zest

  • Savory: Ham & cheese (omit sugar)

  • Gourmet: Crème fraîche + smoked salmon

FAQ

Q: Can I make the batter ahead?
A: Yes! Refrigerate up to 24 hours (whisk gently before cooking).

Q: Why separate eggs?
A: Whipped whites = extra lift (but you can skip this step in a pinch).

Q: Gluten-free option?
A: Use GF flour blend + ½ tsp xanthan gum.

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