- 2 cup All-purpose flour (Sifted)
- 2 tbsp Granulated sugar
- 1 tsp Baking powder
- 1 tsp Salt
- 1 cup Milk (Room temperature)
- 2 Large eggs (Separated, whites at room temperature)
- 2 tbsp Unsalted butter (Melted and cooled)
- 1 tsp Vanilla extract
- Maple syrup
- Fresh berries (Such as strawberries, blueberries, or raspberries)
- Powdered sugar (For dusting)
- Whipped cream (Optional)
- 1 Prepare the Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Sifting ensures that the dry ingredients are well combined and free of lumps, providing a smooth batter for your pancakes.
- 2 Combine the Wet Ingredients
In a separate bowl, whisk together the milk, egg yolks, melted unsalted butter, and vanilla extract until well combined. Ensure the butter is cooled to avoid curdling the mixture.
- 3 Mix the Batter
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. It's important not to overmix; a few lumps are okay to maintain the batter's fluffiness.
- 4 Whip the Egg Whites
In a clean, dry bowl, use an electric mixer to beat the egg whites until stiff peaks form. This step is crucial for achieving the soufflé-like texture of the pancakes.
- 5 Fold the Egg Whites into the Batter
Carefully fold the whipped egg whites into the pancake batter in three additions. Use a gentle folding motion to preserve the airiness of the egg whites, ensuring a light and fluffy pancake.
- 6 Cook the Pancakes
Heat a non-stick skillet or griddle over low to medium heat and lightly grease with butter or oil. Using a ring mold, pour approximately ¼ cup of batter into each mold. Cover the skillet with a lid and cook for about 4-5 minutes until bubbles form on the surface. Carefully flip the pancakes and cook for an additional 3-4 minutes until golden brown and cooked through.
- 7 Serve and Enjoy
Gently remove the pancakes from the molds and stack them on a serving plate. Top with a drizzle of maple syrup, fresh berries, a dusting of powdered sugar, and a dollop of whipped cream if desired. Serve immediately while warm and airy.
- Egg Separation: Ensure that no yolk gets into the egg whites when separating, as fat can prevent the whites from whipping properly.
- Gentle Folding: When incorporating the whipped egg whites, use a light hand to maintain the batter's airiness.
- Cooking Temperature: Cooking on low to medium heat ensures the pancakes cook evenly without burning, allowing the inside to remain soft and fluffy.
- Serving Suggestions: Experiment with various toppings such as caramelized bananas, chocolate chips, or a dollop of mascarpone for added richness.
- Storage: These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave before serving.