Fluffy pancakes with syrup

Rachael Ray

Makes: 12 pancakes

  • 1 1/2 cups flour
  • 3 tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cups milk
  • 2 eggs, separated
  • 3 tbsp. butter, melted, plus more (unmelted) for serving
  • Maple syrup, for serving

In a medium bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined.

Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.

Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Serve with butter and maple syrup.

 

*Chef’s note: Yum yum yum! These still didn’t have that uber fluffy, uber buttery I-Hop goodness I was looking for, but they were delicious nonetheless. I topped these with browned bananas; Saute sliced bananas in butter and stir in a dash of maple syrup (my bananas look so awful because they were a bit too ripe; less ripe bananas will hold their shape).

 

 

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