FLUFFY PANCAKES

By jarren

Ingredients

• 1 1/2 cps 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 vanilla

Details

Servings 12
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, meted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the ret until just combined (do not overtax).

Heat a griddle or alge 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 light 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 platter. Repeat the with remaining batter, brushing the pan with more butter as necessary. Serve with butter and maple syrup.