- 2 cups flour
- 1 teas. baking powder
- 1/2 teas. salt
- 2 cups milk
- 1 Tables. sugar
- 4 eggs, separated
- 4 Tables. butter, melted plus more for cooking
- Assorted fillings such as jam, nut butters, chocolate chips, chocolate ganache, or fruit
- Syrup, confectioners sugar or whipped cream
In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 4 Tables. melted butter. Whisk the yolk mixture into the flour mixture until well combined, the batter will be lumpy. In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry, about 2-3 minutes. Using a rubber spatula, gently fold and stir the whites into the batter in two additions.
Brush 1/4 teas. melted butter into each well of the pan. Set over medium/medium high heat until butter bubbles. Pout 1 Tables. batter into each well. Put 1 teas. filling in each and top with 1 Tables. batter. Cook until bottoms are golden brown. Using 2 wooden skewers flip the pancakes over and cook until golden. Transfer to a plate. Repeat with remaining batter and filling. Serve with syrup, confectioners sugar or whipped cream.