Hannah's Pancakes
Light and fluffy homemade pancakes made with separated eggs for extra fluffiness. These classic breakfast pancakes feature a perfect blend of all-purpose flour, milk, and butter, topped with pure maple syrup.
Ingredients
- •2¼ cups all purpose flour
- •2 teaspoons baking powder
- •1 teaspoon salt
- •2 cups whole milk
- •4 large eggs
- •2 tablespoons unsalted butter
- •2 tablespoons sugar
- •2 tablespoons melted butter
- •½ cup maple syrup
Cooking Instructions
- 1.
Whisk flour, baking powder, and salt in large bowl to blend. Whisk milk and egg yolks in medium bowl to blend. Whisk milk mixture into dry ingredients. Add 2 tablespoons melted butter and whisk until batter is smooth.
5 min
- 2.
Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Heat nonstick griddle or large nonstick skillet over medium heat. Brush generously with additional melted butter. For each pancake, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown, about 3 minutes. Using spatula, turn pancakes over and cook until bottoms are brown and pancakes are cooked through, about 2 minutes. Transfer to plates. Serve warm with syrup.
20 min
