Extra
Light and Fluffy Pancakes
This
recipe incorporates whipped egg whites for extra light and fluffy pancakes.
Because they use the yolks and melted butter, they are still rich and
tender.
Ingredients
1 cup sifted all-purpose,
pastry, or cake flour
1/8 teaspoon salt
1/2 tablespoon baking powder
2 egg yolks
3/4 cups milk, more or less
4 tablespoons butter, melted
2 egg whites
1 tablespoon sugar
Visit
The Pancake Center
Everything
you need to know about making pancakes.
Free articles and recipes | Free E-books
| Techniques and Tips | Tools | Ingredients |
Directions
1. Sift the dry
ingredients together.
2. In another bowl, mix the yolks, most of the milk, and the melted
butter together until smooth.
3. Make a well in the middle of the dry ingredients and add the mixed
wet ingredients all at once. Stir until just combined. (Over-mixing
will make for a tough pancake.)
4. Beat the egg whites until light and fluffy and soft peaks appear
as for meringue. Add the sugar toward the end of the beating. Fold the
egg whites gently into the batter with a spatula. Add milk as necessary
to get the right consistency.
5. Cook as you would other pancakes.
Perfect Pancakes
deserve great syrups. Discover
the Best
Printable
Version
See these gourmet pancake mixes >>
