Ingredients

The following ingredients have 1 Servings
  • 3 tbsp unsalted butter (melted)
  • 1 cup warm fat-free milk
  • 1 tsp vanilla
  • 1 large egg yolk
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 2 egg whites (chilled (from large size eggs))
  • 1/4 cup granulated white sugar

Instruction

  • In a large mixing bowl, combine melted butter with warm milk. (The milk only needs to be slightly warmed up so that it will not cause the butter to re-solidify. You don't want the milk to be hot because this will then cook the egg yolk.) Whisk until combined. Add in egg yolk and vanilla and whisk until evenly mixed in.
  • Sift in 1 cup flour using a mesh strainer or flour sifter. Sifting the flour is key to keeping the pancake light and keeping it from collapsing. Add in baking powder. Whisk until batter is smooth and lump-free.
  • Add chilled egg whites and sugar to your stand mixer bowl. Beat at highest speed until stiff peaks form. (See picture and notes above regarding stiff peaks).
  • Add 1/3 of the egg whites to your pancake batter. Gently fold in the egg whites with a spatula until egg white lumps disapper. Add in another 1/3 of egg whites and repeat. Add in final portion of egg whites and repeat. Be careful not to fold/mix too aggresively because that will cause the egg whites to deflate too much and the pancake will not rise correctly.
  • Warm an 6 inch nonstick frying pan (6 inches measured across the bottom, 8 inches wide measured across the top) over the stove. You want your heat level to be slightly below medium. I set mine at 4 (out of 10). If you have two pans, you can cook both pancakes at the same time, but if you only have one, you will need to repeat steps 5 &6 for your second pancake.
  • When pan has warmed up, pour in 1 ½ cups batter. Place lid over pan. Cook for about 20 minutes or until pancake is fully cooked and the crust of the pancake is a light golden brown. To test if pancake is cooked all the way through, touch the top of the pancake. It will stay pale but when you touch it, the batter should not be wet or stick to your finger. I found that the pancake was mostly cooked around 15 minutes but the crust was still quite pale. You can check on the color of the pancake by gently prying one side with a spatula, taking a quick peek, and then quickly placing it back in place. The extra 5 minutes helps the pancake crust turn a nice light golden brown and ensures that the pancake is completely cooked. To remove pancake, use a very thin and flexible spatula (I used this cookie spatula*) to loosen the edges and then the bottom. Slide pancake upside down onto plate. If you were only using one pan, repeat steps 5-6 with remaining batter to make your second pancake.
  • Serve pancakes with syrup, butter and fresh fruit or other toppings of your choice.