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Fluffy Pancakes

Source of Recipe

From "It's Not Complicated" by Katie Lee


Recipe Introduction

"My grandma made big breakfasts on Saturday and Sunday mornings. One day would be biscuits, the other pancakes. She would coat the griddle in butter, which not only gave the pancakes that undeniable buttery goodness, but also got them nice and crispy on the edges. I like my pancakes to be as fluffy as possible. I started separating the eggs and whipping the whites to give them volume, and it's so worth the extra step. Also worth the extra time: letting the batter rest for 20 minutes before you cook it. This will guarantee you a fluffier pancake every time."

List of Ingredients

â—¦ 2 large eggs, separated
â—¦ 1 ½ cups all-purpose flour
â—¦ 2 tablespoons sugar
â—¦ 2 tablespoons baking powder
â—¦ ¼ teaspoon kosher salt
â—¦ 1 ½ cups milk
â—¦ 2 tablespoons unsalted butter, melted, plus more for the skillet



Recipe

Beat the egg whites to stiff peaks in a large bowl with an electric mixer.

In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the milk, egg yolks, and melted butter and whisk until combined and mostly smooth—there might be a few lumps. Gently fold in egg whites. Cover the batter and refrigerate for 20 minutes.

Melt 2 tablespoons butter in a large skillet over medium heat. Using a ladle or a measuring cup, pour out three pancakes, about ¼ cup of batter apiece. Cook until bubbles form in the middle of the batter 3 to 4 minutes. Flip and cook on the other side for another 3 minutes. Repeat with the remaining batter, adding more butter if the pan dries out. Serve warm.

Makes 4 to 6 servings