Our Studio Kitchen Pancake Recipe

Our pancakes are definitely one of our breakfast menu favourites. We’ve asked our Head Chef, Georgi Saraivanov to share his recipe so we can re-create it at home. A guaranteed success!

Ingredients

• 4 large eggs, separated
• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon sugar
• ¾ teaspoon kosher salt
• ¾ cup whole milk
• 1 teaspoon finely grated lemon zest
• Vegetable oil (for griddle)
• Pure maple syrup and fresh berries (for serving)

Using an electric mixer on high speed, beat egg whites in a medium bowl to stiff peaks, about 5 minutes. Whisk flour, baking powder, sugar, and salt in a large bowl. Whisk egg yolks, milk, and lemon zest in another medium bowl; mix into dry ingredients. Fold in one-third of egg whites to lighten batter; fold in remaining egg whites until no streaks remain.

Heat a griddle or large skillet over medium; brush with oil. Working in batches, scoop ⅓-cupfuls of batter onto the griddle. Cook until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until other sides are golden brown and pancakes are cooked through about 2 minutes. Serve with honeycomb-candy butter, maple syrup, and fresh berries.