meechiko's Notes:
1 1/4 cup
all-purpose flour
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1 teaspoon
baking powder
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1 tablespoon
granulated sugar
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1/2 teaspoon
kosher or sea salt
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1 1/4 cup
milk [whole, lowfat, or even soy]
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2
large eggs, separated
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1/2 teaspoon
vanilla or almond extract
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1 tablespoon
unsalted butter, melted
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additional melted butter
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Whisk flour, baking powder, and salt in a large bowl.
Ask the hotline about this step!Combine milk, egg yolks, vanilla or almond extract and melted butter in a large liquid measuring cup or bowl.
Ask the hotline about this step!Combine the wet ingredients with the dry ingredients and mix to combine. Careful not to over mix - lumps are okay.
Ask the hotline about this step!Whip egg whites into soft peaks. Gradually add sugar and whip until stiff, but not dry.
Ask the hotline about this step!Carefully fold egg whites into batter - streaks of egg whites are okay.
Ask the hotline about this step!Heat 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 the hotline about this step!Serve warm with lots of butter and warm maple syrup.
Ask the hotline 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.
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Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
