Really fluffy, light pancakes in the right size.
1 ½ cups of all-purpose flour
¾ tsp. salt
2 tsp. baking powder
2 tbsp. sugar
2 large eggs
1 ¼ cups milk
½ vanilla essence
3 tbsp. melted butter
Greased measuring cup
3 large bowls
Mix dry ingredients with a whisk or toss them with a fork in bowl 1. (Flour, sugar, baking powder, salt)
Separate the egg yolks and set them aside in bowl 2 (this bowl should be the largest).
Whip the egg whites in bowl 3 until fluffy and peaks form, then set aside.
Add milk and vanilla essence to the yolks and beat together until they bubble. Mix in the oil/butter then add in all the dry ingredients and whisk together carefully until they’re incorporated. Don’t be tempted to over mix, a few lumps are fine. Too smooth a batter will give u flat rubbery pancakes instead of the soft/airy fluffy ones we’re going for.
Fold in the egg whites in 2 additions.
Let the batter rest for 15-20mins.
Heat pan to max, lightly coat the surface with oil.
Then using your greased scooping cup, scoop and directly pour the mixture on the pan. Don’t try to round the pancake by pouring in a circular way, just dump the mixture and it will will round itself out.
When bubbles start forming on the top side of the pancake, gently ease the spatula under the pancake and turn it. Don’t pat down or press down the pancake, it will ruin the texture inside. You can peek to check if the under side is done and remove once ready.
Keep adjusting the heat, if it goes too high you can keep reducing and increasing as is necessary.
Once both sides have browned enough, take off heat.
Serve with honey, maple syrup or any fruit topping!
(Ref: Original Recipe)