Berniece Thurn'S Pancake
Berniece Thurn's Pancake offers a classic, fluffy breakfast experience with a light, tender texture and subtly sweet flavor. Perfect for a cozy weekend brunch or a quick weekday treat, this recipe appeals to all ages and pairs beautifully with syrup and butter for a comforting start to the day.
Ingredients
Instructions
- Beat the egg whites until stiff; set aside.
- Mix together the egg yolks, sugar, flour, baking powder, milk, melted shortening, and salt until smooth.
- Gently fold in the beaten egg whites into the batter.
- Pour batter onto a hot griddle or heavy frying pan until bubbles form on top.
- Turn the pancake once and cook until golden brown.
- Serve hot with syrup and butter.
Tips & Substitutions
For fluffier pancakes, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you're out of shortening, vegetable oil or melted butter can work as substitutes. For a touch of flavor, consider adding vanilla extract or cinnamon to the batter. This recipe is perfect for breakfast or brunch, and pairs beautifully with Honey Drop Cookies for a delightful spread.
Serving Suggestions
Serve these pancakes hot with a drizzle of maple syrup and a pat of butter on top. Fresh fruit like berries or banana slices can add a refreshing touch. For a heartier meal, consider pairing them with scrambled eggs or bacon. A side of yogurt can also complement the dish well.
Storage & Reheating
Store any leftover pancakes in an airtight container in the fridge for up to three days. To reheat, place them in a toaster or microwave until warmed through. For a crispier texture, you can reheat them in a skillet over medium heat, flipping once.
Nutrition & Diet Analysis (per serving)
Each serving of Berniece Thurn'S Pancake contains roughly 795 calories, with 7g protein, 56g carbohydrates, and 61g fat. It is an excellent source of iron (20% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 659mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the blend includes a binding agent like xanthan gum for best results.
How can I make these pancakes dairy-free?
To make these pancakes dairy-free, simply replace the milk with a non-dairy alternative such as almond milk, soy milk, or oat milk. Ensure your shortening is also dairy-free.
Can I freeze the pancakes for later?
Absolutely! To freeze, place cooled pancakes in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They can be reheated directly from the freezer in the toaster or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).