Fluffy Pancakes

for 4 pancakes

1. Whisk together the flour and baking powder in a large bowl.
2. In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
4. 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.
5. 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.
6. Serve with maple syrup.

Fluffy Pancakes

for 4 pancakes

1. Whisk together the flour and baking powder in a large bowl.
2. In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
4. 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.
5. 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.
6. Serve with maple syrup.

Fluffy Pancakes

• 2 cups all-purpose flour
• 6 tablespoons nonfat dry milk
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 1/2 tablespoons butter, melted
• 2 large eggs, lightly beaten
• Maple syrup or maple butter, for serving
• Fresh berries, for serving (optional)

• Step 1

  In a medium bowl, mix flour, nonfat dry milk, sugar, baking powder, and salt.

   
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• Step 2

  Heat grill to medium. Place a cast-iron griddle on grill. In a medium bowl, combine 4 tablespoons melted butter and dry ingredients. Mix in eggs and 1 1/4 cup plus 2 tablespoons cold water. Stir until just combined; batter will be slightly lumpy.

• Step 3

  Test griddle heat by sprinkling a few drops of water on it: If water bounces and spatters, it is ready. Add remaining 1/2 tablespoon butter to griddle. Pour a scant 1/4 cup batter per pancake onto griddle, and cook until surface bubbles and edges are slightly dry, about 2 minutes. Flip pancakes, and cook until undersides are golden brown. Repeat with remaining batter. Serve pancakes immediately with syrup and berries, if desired.