Ingredients
Method
Same Day Method
- Mix the sponge ingredients and let sit for one hour.
- To the sponge add the sugar, salt, baking powder, and baking soda.
- In a separate bowl mix the egg yolks, melted butter, vanilla, maple syrup, and apple cider vinegar. Add this to the sponge.
- In another bowl whip the egg whites until soft peaks form. Gently fold this into the batter.
- Cook on a griddle preheated to between 350℉ and 375℉. Drop about a 1/4 cup per pancake onto the griddle. Let cook for a few minutes until edges are set. This is a thicker batter, so there won't be as many bubbles as you may be used to. Once edges are set flip and cook a few more minutes on the opposite side.
- Serve pancakes warm with optional toppings. Favorites in our household are syrup, powder sugar, whipped cream, and mini chocolate chips.
Overnight Option
- Mix the sponge ingredients and let sit at room temperature overnight.
- The next morning add the sugar, salt, baking powder, and baking soda to the sponge.
- In a separate bowl mix the egg yolks, melted butter, vanilla, maple syrup, and apple cider vinegar. Add this to the sponge.
- In another bowl whip the egg whites until soft peaks form. Gently fold this into the batter.
- Cook on a griddle preheated to between 350℉ and 375℉. Drop about a 1/4 cup per pancake onto the griddle. Let cook for a few minutes until edges are set. This is a thicker batter, so there won't be as many bubbles as you may be used to. Once edges are set flip and cook a few more minutes on the opposite side.
- Serve pancakes warm with optional toppings. Favorites in our household are syrup, powder sugar, whipped cream, and mini chocolate chips.