Fluffy Pancakes
![](images/recipeimg/1690368535.jpg)
Description
for 4 pancakes
- 4 cups flour (500 g), sifted
- 4 tablespoons baking powder
- 4 cups milk (960 mL), warm to the touch
- ¾ cup butter (170 g), melted
- 3 egg yolks
- 4 egg whites
- maple syrup, to serve
- Whisk together the flour and baking powder in a large bowl.
- In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
- In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
- Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
- Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
- Serve with maple syrup.
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Fluffy Pancakes
![](images/recipeimg/1690371056.jpg)
Description
for 4 pancakes
- 4 cups flour (500 g), sifted
- 4 tablespoons baking powder
- 4 cups milk (960 mL), warm to the touch
- ¾ cup butter (170 g), melted
- 3 egg yolks
- 4 egg whites
- maple syrup, to serve
- Whisk together the flour and baking powder in a large bowl.
- In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
- In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
- Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
- Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
- Serve with maple syrup.
Powered By ![](images/whisk.jpg)
Fluffy Pancakes
![](images/recipeimg/160161844615f76c20e68a43.jpg)
Description
- 2 cups all-purpose flour
- 6 tablespoons nonfat dry milk
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 1/2 tablespoons butter, melted
- 2 large eggs, lightly beaten
- Maple syrup or maple butter, for serving
- Fresh berries, for serving (optional)
- Step 1
In a medium bowl, mix flour, nonfat dry milk, sugar, baking powder, and salt.
Advertisement - Step 2
Heat grill to medium. Place a cast-iron griddle on grill. In a medium bowl, combine 4 tablespoons melted butter and dry ingredients. Mix in eggs and 1 1/4 cup plus 2 tablespoons cold water. Stir until just combined; batter will be slightly lumpy.
- Step 3
Test griddle heat by sprinkling a few drops of water on it: If water bounces and spatters, it is ready. Add remaining 1/2 tablespoon butter to griddle. Pour a scant 1/4 cup batter per pancake onto griddle, and cook until surface bubbles and edges are slightly dry, about 2 minutes. Flip pancakes, and cook until undersides are golden brown. Repeat with remaining batter. Serve pancakes immediately with syrup and berries, if desired.