meechiko's Notes:
1 1/4 cup all-purpose flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1 tablespoon granulated sugar Ask a question about this ingredient
1/2 teaspoon kosher or sea salt Ask a question about this ingredient
1 1/4 cup milk [whole, lowfat, or even soy] Ask a question about this ingredient
2 large eggs, separated Ask a question about this ingredient
1/2 teaspoon vanilla or almond extract Ask a question about this ingredient
1 tablespoon unsalted butter, melted Ask a question about this ingredient
additional melted butter Ask a question about this ingredient
Whisk flour, baking powder, and salt in a large bowl.
Ask a question about this stepCombine milk, egg yolks, vanilla or almond extract and melted butter in a large liquid measuring cup or bowl.
Ask a question about this stepCombine the wet ingredients with the dry ingredients and mix to combine. Careful not to over mix - lumps are okay.
Ask a question about this stepWhip egg whites into soft peaks. Gradually add sugar and whip until stiff, but not dry.
Ask a question about this stepCarefully fold egg whites into batter - streaks of egg whites are okay.
Ask a question about this stepHeat a non-stick griddle or skillet over medium heat. Brush with melted butter. For each pancake, fill a 1/4 cup measure with batter and drop onto griddle. They are ready to flip when the bottoms are brown and large bubbles appear on the surface. Repeat with remaining batter, brushing the griddle with more melted butter as you go.
Ask a question about this stepServe warm with lots of butter and warm maple syrup.
Ask a question about this step** This recipe is kind to multiplying if you'd like to make a double or triple batch for a bigger crowd. You can also try mixing in bananas, blueberries, chocolate chips, walnuts [or anything really] to to the batter.
Ask a question about this step
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