Active Time: 15 Mins
Total Time: 15 Mins
Yield: Serves 4 (serving size: 2 pancakes)
Pancakes are the ultimate comfort breakfast, but these pancakes are truly a fluffy cake you craft over the stove. They’re sweet and savory, with an incredibly bouncy texture wrapped in a buttery, golden crust. All you need for pancakes that go above and beyond is a little extra time and attention. Resist the urge to mess with the pancakes while they’re cooking—if they move too much, they’ll start to crumble.
- 2 tablespoons unsalted butter, plus more for skillet
- 2large eggs, separated
- 2 cups (about 8 1/2 oz.) all-purpose flour
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups whole milk
How to Make It
Melt butter in a small microwavable bowl; set aside to cool slightly.
Whisk egg whites in a medium bowl until soft peaks form; set aside.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Create a well in the center of dry ingredients. Whisk milk, melted butter, and egg yolks into center of the dry ingredients; stir to incorporate dry ingredients. Place 1/3 of the egg whites onto center of batter. Use a spatula to cut down the center of egg white, and fold gently into the batter, scooping along the bottom of bowl, and folding over remaining batter. Turn bowl clockwise after each fold. Repeat with remaining egg white until all is incorporated, being careful not to overmix.
Heat a large nonstick skillet or griddle over medium. Add enough butter to coat bottom of skillet, and pour about 1/3 cup batter in hot butter. Cook, undisturbed, until bubbles have formed over surface and edges are getting golden brown, about 3 minutes. Flip, and cook until cooked through, 1 to 2 minutes. Repeat with remaining butter and batter.
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