Every single day, someone finds my blog for the very first time because they were searching for a recipe for scrambled pancakes. Here it is. The lone recipe on my blog. Because I am a non-cooker, and I consider frozen fish sticks to be a delicacy!
1/4 cup sugar
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 egg yolks
2 egg whites
1/4 butter, melted
Now here’s what you do. Throw all the dry ingredients into one bowl. Yep. The sugar, the flour, the baking powder and the salt get to go in Bowl Number One. Mix it a little bit, so the salt isn’t all piled up in one spot.
The trickiest part in this recipe — the part which almost made me need a paper bag to breathe into — was the part where I had to separate the egg yolks from the whites. (Which makes me recall an old joke. Who’s Snow White’s brother? Give up? Her brother is Egg White. Get the yolk?) Anyway, I cannot prep you for separating yolks from whites; it’s either a rung in your DNA ladder that you were born with, passed down from your great-great-grandmother, Ruthie Bell, or you bought yourself a little, yellow egg separator from a Tupperware party that you attended in 1981, like my own sweet mama did.
In a second bowl, combine the cup of milk and the two egg yolks. Stir them up, good and proper, so that they unite and become one bowl of milky-yellowness. (Milky-yellowness. Yep. That’s a legitimate phrase in Webster’s, I’m sure.)
Put the egg whites in a third bowl.
Got that? Three bowls. Dry stuff. Wet stuff. Egg whites.
Now, toss your frying pan onto the stove, and throw the 1/4 cup of butter in there. Let it melt. Let it coat your pan. It’s doing double-duty here, you know. You’re greasing up your pan, so the pancakes don’t stick, AND you’re melting the butter. Because the recipe actually called for melted butter, you know.
Now, combine Bowls One and Two. Yep. Pour that milk and yolk mixture in with the dry stuff, while the butter’s melting. Mix. Make it look like regular old pancake batter. When the butter is melted, fold it and the egg whites into the bowl of batter slop. Fold it in, Betty Crocker.
Now, dump it all into your frying pan, which should be on a medium heat setting. Too hot will burn your scrambled pancakes; too cold…and they’ll take all day to cook up, and who has time to wait on that? I’m sure you have better things to do, like a load of laundry or organizing a closet.
Grab a spatula, and kind of stir the mixture around, just like you’re stirring up scrambled eggs. Break the batter apart. It’ll really break apart, as it starts to cook. Scramble things around several times while it cooks up. You’ll get the hang of it.
Cook until golden. The scrambled pancakes should be the exact same color as regular pancakes, but they should look like scrambled eggs.
Serve them in a bowl, because it’s easiest. Dump butter and Mrs. Butterworth’s syrup and powdered sugar on them.
I just said that they’re good; I didn’t say that they were healthy.