Fluffy Pancakes
fluffy, tender, mile-high thick pancakes that are slightly sweetened and so good you can eat them on the go with no add ons or topping!
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Cups AP Flour ((240 g / 8 oz))
- 2 1/4 tsp Baking powder
- 1/2 tsp Salt
- 1/4 Cup Vegetable oil ((60 ml / 2 oz))
- 1 Cup Almond milk / Milk (reduced fat is ok) ((240 ml / 8 oz))
- 2 Large Egg yolks
- 4 Large Egg whites
- 4 TBS sugar ((60 g / 2 oz))
- 1/2 Stick Butter, for frying the pancakes
Instructions
- 1
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
- 2
In another bowl, mix together the vegetable oil, egg yolks, and milk until combined. Set aside.
- 3
In a large bowl beat the egg whites using a hand mixer until frothy. Gradually add the sugar Organic Raw Cane Sugar one tablespoon at a time and mix until a stiff peak has formed.
- 4
Pour the milk mixture made in step one into the flour mixture made in step two and use a fork to incorporate (do not over mix). Using a large rubber spatula, fold in the egg whites.
- 5
Over low heat, warm 2 tsp of butter. Once warmed, pour in 1/2-3/4 cup of the pancake mixture (you can use a ladle if you’d like) into the pan.
- 6
Increase heat to medium-low and let the pancake mix cook for about 4-6 minutes, until you about 1" from the sides are dry and bubbly.
- 7
Gently flip the pancake and cook for additional 1-2 minutes.