fluffy, diner-style, thin and lacy, and multigrain). I made the "fluffy" pancake version. Flavor was nothing out of the ordinary (maybe I'd try buttermilk next time), but they were very thick, light and fluffy, a wonderfully tender texture.
1½ C flour
3 T confectioner's sugar
2 tsp baking powder
½ tsp kosher salt
1¼ C milk
1 egg yolk
3 egg whites
4 T unsalted butter, melted & cooled
½ tsp vanilla extract
Whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, egg yolk, melted butter and vanilla. In another bowl, beat egg whites into stiff peaks.
Stir milk mixture into flour mixture until just combined (a few lumps are okay). Stir in a third of the egg whites; then gently fold in the rest until just combined - do not overmix.
Pour batter onto non-stick griddle lightly coated with butter. Cook until bubble form on top and the bottom i slightly browned (about 3 minutes). Flip and continue cooking until golden on the other side (about 1 minute more).