Fluffy Pancakes

By Golfwidow7

Ingredients

• 1 1/2 cups All-purpose flour
• 3 Tbsp confectioners' sugar
• 2 tsp. baking powder
• 1/2 tsp kosher salt
• 1 1/4 cups milk
• 1 large egg yolk, plus
• 3 egg whites
• 4 Tbsp. unsalted butter, melted and cooled, plus more for brushing
• 1/2 tsp. pure vanilla extract
• Butter and maple syrup for serving

Details

Preparation time 15mins
Cooking time 25mins
Adapted from foodnetworkmagazine.com

Preparation

Step 1

1. Whisk the flour, confectioners' sugar, baking powder, and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined.
IN A SEPARATE large bowl beat egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes

2. Stir the milk mixture into flour mixture with a rubber spatula until just combined (its OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).

3. Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low). Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate, Repeat with remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.