Ingredients
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
Directions
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).
2 comments:
This is so funny. Years ago I found a recipe that was allegedly my mother's pancake recipe. It had the whole "separate the egg whites and the egg yolks, do this, do that" to make the recipe that you have here. Made them. Couldn't tell the difference. Asked her about it and her response was something along the lines of "what are you talking about? I dump all the dry ingredients in one bowl, all the wet in another, then mix them together".
Needless to say, I went back to the old way.
These WERE nice and fluffy, though you have to be pretty gently with them throughout the whole mixing, folding together, cooking and flipping process or the whipped whites just lose their air and it's all for nothing. My last pancake, with the batter that had been scooped and scraped the most, was less fluffy (and smaller and ill shaped, too!). I have since tried the diner-style pancakes (on the Food Network link); not as fluffy as these ones with the whipped egg whites, but with baking powder AND baking soda they were light and airy too...and without the extra effort of whipping egg whites separately! :)
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