BREAKFAST = Light and Fluffy Pancakes

By pattiwarner

Ingredients

• 1 1/2 1 1/2 1/2 cups all-purpose flour
• 1 1/2 1 1/2 1/2 cups all-purpose flour
• 1 1/2 1 1/2 1/2 cups all-purpose flour
• 3 3 3 Tbsp. confectioners sugar
• 3 3 3 Tbsp. confectioners sugar
• 3 3 3 Tbsp. confectioners sugar
• 2 2 2 tsp. baking powder
• 2 2 2 tsp. baking powder
• 2 2 2 tsp. baking powder
• 1/2 1/2 1/2 tsp. kosher salt
• 1/2 1/2 1/2 tsp. kosher salt
• 1/2 1/2 1/2 tsp. kosher salt
• 1 1/4 1 1/4 1/4 cups milk
• 1 1/4 1 1/4 1/4 cups milk
• 1 1/4 1 1/4 1/4 cups milk
• 1 1 1 large egg yolk
• 1 1 1 large egg yolk
• 1 1 1 large egg yolk
• 3 3 3 egg whites
• 3 3 3 egg whites
• 3 3 3 egg whites
• 4 4 4 Tbsp unsalted butter, melted
• 4 4 4 Tbsp unsalted butter, melted
• 4 4 4 Tbsp unsalted butter, melted
• 1/2 3/4 1/2 3/4 1/2 - 3/4 tsp. vanilla extract
• 1/2 3/4 1/2 3/4 1/2 - 3/4 tsp. vanilla extract
• 1/2 3/4 1/2 3/4 1/2 - 3/4 tsp. vanilla extract

Preparation

Step 1

Whisk flour, sugar, baking powder and salt in large bowl. Whisk the milk, egg yolk, butter and vanilla in medium bowl. Beat the egg whites with a mixer until stiff peaks form.

Stir the milk mixture into the flour mixture with a rubber spatula until just combined. Stir in 1/3 of the beaten egg whites, then gently fold in the rest until just combined. Don't overmix.

Cook on griddle.