★★★★★ 999 Reviews: My BEST #Recipes >> Fluffy Pancakes
I think it's best to add powdered sugar to the dry ingredients when mixing before you add egg white because the first time I made this I had pancakes with more than egg flavor,
but for the second time I added some sugar powder to the mixture and they felt 10 x better than my first experiment, pancakes were a lot of fans especially for young people and small children, usually in the morning there are many children - our children often ask for food, because in the morning hunger feels strong.
Ingredients
for 4 pancakes
- 4 cups flour, sifted (500 g)
- 4 tablespoons baking powder
- 4 cups milk, warm to the touch (960 mL)
- ¾ cup butter, melted (170 g)
- 3 egg yolks
- 4 egg whites
- maple syrup, to serve
Preparation
- 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 (20 cm) 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 5 more pancakes with the remaining batter.
- Serve with maple syrup.
Thank you for looking at the pancake recipe
