I like to have my friends test prospective recipes, particularly on their unsuspecting children; kids often seem more open-minded when the recipe isn’t part of their own family’s repertoire. Twelve-year-old Charlie Steinberg isn’t exactly known for his eating prowess, but I had a good feeling about these pancakes. I told him I really wanted him to be honest and that he needn’t worry about my feelings if he didn’t like them. He was adamant. “I swear,” he proclaimed. “I love them. They’re even better than Grandma’s and hers are the best in Vermont.”

Serves 4 to 6.

6 large eggs, at room temperature, separated
2 to 3 tablespoons sugar
1 teaspoon vanilla extract
2 cups milk
2 tablespoons unsalted butter, melted
½ teaspoon kosher salt
1½ cups all-purpose flour
1 tablespoon unsalted butter, for cooking
Confectioners’ sugar, for garnish

1. Place the egg yolks, sugar, and vanilla extract in a large bowl and mix well. Add the milk, melted butter, and salt and mix well. Add the flour and stir well until it forms a smooth batter.

2. In a separate bowl, beat the egg whites until they form stiff peaks. Gently add the whites to the flour mixture.

3. Place a large cast-iron skillet or flat griddle over medium heat and when it is hot, add the butter. Place a drop of water on the pan and when it sizzles, pour tablespoons of the batter on the skillet and cook until lightly browned on both sides, about 3 to 5 minutes total. Keep pancakes warm in a 200-degree oven until all pancakes are finished.

4. Sprinkle with lots of confectioners’ sugar and serve.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)