1 cup sifted all-purpose pastry or cake flour 1/8 teaspoon salt 1/2 tablespoon baking powder 2 egg yolks 3/4 cup milk, more or less 4 tablespoons butter, melted 2 egg whites 1 tablespoon sugar
Sift the dry ingredients together. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.
Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.)
Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency.
I was very impressed by how fluffy these are. Good recipe for sure.
Jul 30, 2013
1973 Member since: May 8, 2010
Made these as directed and they turned out perfectly. Served them with some strawberries I had macerating in grand marnier and some whipped cream. It was a heavenly breakfast!
Aug 3, 2011
I doubled the recipe so that it would be enough for my family and they did not turn out well at all. They were flat and moist, not light and fluffy. The ratio of eggs to flour seems to be too high.
CDKitchen Note: Some recipes (particularly baking-type ones) do not double easily - some ingredients shouldn't be doubled. That may have been the problem.
Feb 19, 2011
Made these pancakes for my picky 4 yr old grandson. He loved them. And, even said, "Thank You, Grandma."
Made them exactly as directed. Then added about 3/4 cup of fresh blueberries.
A total hit.
Thanks for posting this one.