Fluffy Pancakes with Whipped Egg Whites
Separating the egg and whipping the white is a simple trick that makes these pancakes especially tall and airy. The batter uses everyday pantry ingredients and comes together in minutes. Serve them warm for breakfast or brunch with maple syrup, fruit or a pat of butter.
Preparation Steps
Whisk the egg yolk and sugar in a mixing bowl until pale and slightly thick.
Add the milk and oil, then sift in the flour with the baking powder and salt. Whisk just until smooth; a few small lumps are fine.
In a clean, dry bowl, beat the egg white with a whisk or mixer until it holds soft peaks.
Fold the egg white into the batter gently with a spatula, keeping as much air in as possible. Let the batter rest for 5 minutes.
Heat a nonstick skillet or griddle over medium heat and brush it lightly with oil. Pour in about 1/4 cup (60 ml) of batter for each pancake.
Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set, then flip and cook for 1 to 2 minutes more, until golden and cooked through.
Serve warm, drizzled with maple syrup.
Tips & Variations
- Keep the heat at medium; if the pan is too hot, the outsides brown before the centers cook.
- Scatter blueberries or chocolate chips onto each pancake right after pouring, or add a little vanilla or cinnamon to the batter.
- Cooled pancakes keep in the fridge for up to 3 days or the freezer for up to 2 months. Reheat in a toaster or microwave until hot.
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