Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups flour (spooned and leveled)
  • 3 tablespoons powdered sugar
  • 2 teaspoons baking powder
  • ½ teapsoon salt
  • 1 ¼ cups dairy milk
  • 4 tablespoons butter (melted)
  • ½ teaspoon almond extract
  • 1 large egg yolk (plus 3 large egg whites)
  • ½ teaspoon cream of tartar
  • syrup and powdered sugar for serving

Instruction

  • In a medium bowl whisk together flour, powdered sugar, baking powder, and salt.
  • In a second bowl stir together milk, melted butter, vanilla or almond extract, and the egg yolk.
  • In a third bowl whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.
  • Stir milk mixture into dry ingredients until just combined (a few lumps are fine).
  • Gently fold whipped egg whites into the batter until just incorporated (do not overmix).
  • Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring (I used three rings at a time) with nonstick spray and place in the preheating pan.
  • Fill each ring halfway full with batter. Place lid on the pan and allow to cook for 5 minutes.
  • Slide a spatula underneath to life the pancake and ring and use tongs to quickly flip it over. Allow to cook another 2-3 minutes until golden. Repeat with remaining batter.
  • Serve immediately topped with syrup and powdered sugar.