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Categories:Viewed: 43 - Published at: 9 years ago
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons confectioners' sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups milk
- 1 large egg yolk, plus 3 egg whites
- 4 tablespoons unsalted butter, melted and cooled, plus more for brushing
- 1/2 teaspoon pure vanilla extract
- Butter and maple syrup, for serving
Method
- 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 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 rest until just combined (do not overmix).
- 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 the remaining batter, brushing the pan with more butter as necessary.
- Serve with butter and syrup.
- Photograph by Charles Masters