Ingredients

The following ingredients have 5 Servings
  • 3 egg whites, plus 1 egg yolk
  • 1 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt

Instruction

  • Place 3 egg whites in a large glass bowl. Using a hand mixer, beat the egg whites on medium-high speed until stiff peaks form. Set aside.
  • In a small bowl, whisk together the egg yolk, buttermilk, vegetable oil, and vanilla.
  • In another large bowl whisk together the flour, powdered sugar, baking powder, and salt until combined.
  • Pour the buttermilk mixture into the flour mixture and whisk until smooth.
  • Using a rubber spatula, fold in the egg whites until combined.
  • Heat a large skillet (with a lid) over low heat. Place two – four, 3- inch round molds into the skillet. Coat the bottom of the pan and the insides of the molds with nonstick spray. Fill each mold with 1/3 cup of pancake batter. Place the lid onto the skillet and cook for 5-6 minutes, until the bottoms are golden brown and the sides have set.
  • Using tongs, carefully lift the molds up, removing them from the pancakes. If you notice the sides are releasing, you can run a butter knife carefully around the edges, OR cook them for 1-2 more minutes until the edges have set.
  • Once the molds are removed, carefully flip the pancakes over using a spatula.
  • Cover and cook for an additional 3-4 minutes.