Fluffy Pancakes

This pancake recipe will provide breakfast or brunch for a family or two couples. Of course, if you’re preparing it for yourself alone or one other person, feel free to make half of this recipe, or have leftovers that can be reheated in the microwave or skillet. The texture of these pancakes is very soft and airy!

Pancake Batter:

1 1/3 cups all-purpose flour

2 tsp baking powder

½ tsp salt

1 tbls sugar

2 eggs, separated

1 ¼ cups milk

3 tbls canola oil or melted butter

Combine dry ingredients in a medium-sized bowl. Set aside.

Separate the eggs. Whisk the yolks in a small bowl and add the oil or butter and then the milk.

Using a stand mixer or hand mixer, beat the egg whites just until stiff, moist peaks form.

Heat a large, oiled griddle on medium-high, about three notches above the medium setting (437° F).

Pour the egg yolk mixture into the dry mixture and beat until smooth. Fold in the beaten egg whites with a flat rubber spatula to form an airy batter.

When the griddle is heated, pour several large spoonfuls of batter in dollops around the griddle. Wait for bubbles to appear on the surface; the surface will begin to appear dry in spots. With a large spatula, take a peek under a pancake and watch for golden browning. Flip each pancake and wait a few minutes more, checking for browning underneath.

Pancakes may be served as ready or stacked on a plate covered with a light towel and kept warm in the oven.

Serve with butter and maple syrup, or prepare a fresh peach sauce ahead of time! The peach sauce doesn't take long to make and will still be warm by the time the pancakes are ready to serve.