Fluffy Pancakes with Whipped Egg Whites
You have to try this Best Fluffy Pancake Recipe yet you'll ever have. It's the perfect pancake recipe to have when you don't want thin and heavy pancakes like I do.
Ingredients
- 1 ½ cups all-purpose flour sifted if possible
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs separated (whites and yolks)
- 1 cup whole milk room temperature
- 2 tablespoons neutral oil vegetable or canola oil
- 1 tablespoon butter or neutral oil for greasing skillet
Instructions
- Combine flour, sugar, baking powder, and salt in a big bowl.
- Create a well in the flour mixture and separate the eggs, placing yolks in the well inside the large bowl and whites in a medium-sized bowl off to the side.
- Add milk and oil to the well-created flour mixture. Stir to combine the wet and dry, careful not to over mix.
- Beat the egg whites in the other bowl on medium until the egg whites form fluffy white peaks. This will take a few minutes, but the effort is worth it.
- Gently fold the whipped egg whites into the batter in two additions. First, stir one-third of the egg whites into the batter to lighten it. Then add the remaining egg whites and fold gently with a spatula until just combined — some white streaks are fine. Add any desired mix-ins, such as berries or chocolate chips, and fold in gently.
- Lightly grease a non-stick skillet or griddle with butter or oil and heat over medium to medium-high heat. To test if the pan is ready, flick a few drops of water onto the surface — they should sizzle and evaporate within a couple of seconds.
- Pour about 1/3 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form across the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown on both sides. Check the first few pancakes by pressing the centre gently with a fork — it should spring back when fully cooked.
- Repeat with the remaining batter, adding more butter or oil to the pan as needed between batches. Keep cooked pancakes warm on a plate tented with foil or in a 95°C / 200°F oven while you finish cooking. Serve immediately with your favourite toppings. Store any leftovers in the fridge or freezer.
Notes
Optional mix-ins like chocolate and fruits
Nutrition
Serving: 1servingCalories: 352kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 108mgSodium: 585mgPotassium: 178mgFiber: 1gSugar: 9gVitamin A: 321IUCalcium: 215mgIron: 3mg
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