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This pancake recipe is delicious! They were just right; they are fluffy, soft, and not very sweet. To make these pancakes, I used flour, baking powder, and salt. I ran these ingredients through a sifter, making sure to take out any lumps. This step is a must to make the pancakes extraordinarily light and fluffy. Then, I separated the egg white from the yolk. I added the yolk, sugar, oil and beat them slightly. I slowly added the milk to the mixture and continued to incorporate the ingredients until they are well combined, and the mixture was smooth. The egg white I beat in a separate bowl until they made stiff peaks in the bowl. After, I slowly folded the egg white into the wet mixture and incorporated it well.
I put the mixture into a piping bag and let it settle. Then, I set my pan at 270 degrees and brushed it with a small amount of oil. I piped the pancakes into the pan and allowed them to cook for about 2 minutes on each side. This batter will rise to about 3/4 of an inch height, so it will not show the bubbles on top. Use the spatula to lift the pancake and peak below to ensure a nice golden brown color. You will notice that the pancake's top becomes a little dry when it is ready to be flipped over; after the pancake has reached a nice golden brown color, flip it and repeat the process.
You can top these pancakes with blueberries, strawberries, chocolate chips, or sprinkles. The choices are endless. I covered my pancakes with the traditional butter and organic maple syrup. I enjoy the organic maple syrup because it does not leave an after taste of other sweeteners, and it is not overly sweet. You can also top these pancakes with whip cream and strawberries. This recipe is a favorite in our house.
I hope you give this pancake recipe a try. It was delicious! For more recipes like this, follow us on Pinterest and subscribe to our YouTube channel, The Topper Chef. Click on the picture for the complete recipe. Happy cooking!
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