Ingredients:
- 1 1/2 cups All-Purpose Flour (sifted)
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder (fresh)
- 1/4 teaspoon Fine Sea Salt
- 3 Large Eggs (separated)
- 1 cup Whole Milk (room temperature)
- 3 tablespoons Melted Unsalted Butter (cooled slightly)
- 1 teaspoon Vanilla Extract
Instructions:
- Prep the Ingredients: Separate the eggs carefully, ensuring absolutely no yolk gets into the whites bowl. Set aside.
- Sift Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- Heat Surface: Place your non-stick pan or griddle over medium-low heat. Brush lightly with butter or neutral oil.
- Mix Wet Ingredients: In the bowl with the egg yolks, whisk in the milk, melted butter, and vanilla extract until fully combined and smooth.
- Combine: Pour the wet yolk mixture into the bowl of dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are fine.
- Whip the Whites: Using an electric mixer, beat the egg whites on medium-high speed until they form stiff, glossy peaks (the peaks should stand upright without drooping).
- Lighten the Batter: Take about one-third of the meringue and whisk it vigorously into the main pancake batter to lighten the mixture.
- Fold Gently: Add the remaining meringue to the batter bowl. Using a large rubber spatula, gently fold the mixture until just combined. The goal is a light, airy, cloud-like batter with a few streaks of white remaining. Stop folding immediately when combined.
- Cook the Pancakes: Drop ¼ cup portions of batter onto the prepared warm pan. Cook on low heat for 2–3 minutes until bubbles appear on the surface and the base is golden brown.
- Steam to Finish: Flip the pancakes. If you have a lid, cover the pan for the last 1–2 minutes of cooking. This traps the steam and helps the thick centre cook through.
- Serve Hot: Transfer pancakes to a wire rack or warm plate while you cook the remaining batter. Serve immediately with your desired toppings.