Light and Fluffy Pancakes
Instructions:
- Here the egg whites are whipped into a foam and folded
into the batter, creating a cross between pancake and
soufflé.
- 1 cup milk
- 4 eggs, separated
- 1 cup all-purpose flour
- Dash salt
- 1 tablespoon sugar
- 11/2 teaspoons baking powder
- Butter or neutral oil, like grapeseed or corn, as Needed
- Heat a griddle or large skillet over medium-low heat while you make the batter.
- Beat together the milk and egg yolks. Mix the dry ingredients. Beat the egg whites with a whisk or an electric mixer until fairly stiff but not dry.
- Combine the dry ingredients and milk-yolk mixture, stirring to blend.Gently fold in the beaten egg whites; they should remain somewhat distinct in the batter.
- Put about 1 teaspoon of the butter or oil on the griddle or in the skillet and, when the butter melts or the oil is hot, add the batter by the heaping tablespoon, making sure to include some of the egg whites in each spoonful.
- Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown, a couple more minutes. Serve or hold on an ovenproof plate in a 200 F oven for up to 15 minutes.