#Fluffy #Pancakes
Fluffy Pancakes
look no further because a steaming stack of perfectly soft, best fluffy pancakes are right here! weekends will never be the same again. (no buttermilk needed.)
These super fluffy pancakes are sure to be a showstopper at your next brunch party! This recipe is quick, easy, and doesn’t require any buttermilk!
Ingredients
1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
4 tablespoons unsalted butter, melted and cooled, plus more for serving
1/2 teaspoon pure vanilla extract
1 large egg yolk plus 3 large egg whites
1/4 teaspoon cream of tartar
Nonstick cooking spray
Maple syrup, for serving
Directions
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Preparation
Whisk together the flour and baking powder in a large bowl.
In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid.
Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes.
Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
Serve with maple syrup.
Enjoy!
look no further because a steaming stack of perfectly soft, best fluffy pancakes are right here! weekends will never be the same again. (no buttermilk needed.)
These super fluffy pancakes are sure to be a showstopper at your next brunch party! This recipe is quick, easy, and doesn’t require any buttermilk!
Ingredients
1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
4 tablespoons unsalted butter, melted and cooled, plus more for serving
1/2 teaspoon pure vanilla extract
1 large egg yolk plus 3 large egg whites
1/4 teaspoon cream of tartar
Nonstick cooking spray
Maple syrup, for serving
Directions
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Preparation
Whisk together the flour and baking powder in a large bowl.
In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid.
Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes.
Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
Serve with maple syrup.
Enjoy!
