Time: 25 min.
Complexity: easily
Quantity: 12 pcs.

Whipped egg whites give these milk pancakes a light, airy texture and fluffiness.

Ingredients:

• 1.5 cups premium flour
• 3 tablespoons powdered sugar
• 2 tsp baking powder
• 1/2 teaspoon coarse salt
• 1.25 cups of milk
• 1 yolk from a large egg, plus 3 egg whites
• 4 tbsp (60 g) butter, melted and cooled, plus extra for greasing
• 1/2 tsp vanilla extract
• Butter and maple syrup for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, powdered sugar, milk, eggs, butter, vanilla extract

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Preparation:

Step 1
• In a large bowl, combine the flour, powdered sugar, baking powder, and salt. In a medium bowl, whisk together the milk, egg yolk, melted butter, and vanilla. In a separate large bowl, beat 3 egg whites with a mixer on medium-high speed for about 2 minutes until stiff peaks form.
Step 2
• Using a rubber spatula, fold the egg mixture into the flour mixture. Fold in one-third of the beaten egg whites, then gently fold in the remaining egg whites (do not overmix).
Step 3
• Heat a griddle or large nonstick skillet over medium-low heat; lightly grease with butter. Pour in 1/4 cup batter (for each pancake) and cook until bubbly on top and lightly browned on the bottom, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat.) Flip and continue cooking until golden brown on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, greasing the skillet with butter if necessary. Serve with butter and syrup.

Votes: 6