Pancake Batter
This Pancake Batter recipe yields light, fluffy pancakes with a hint of vanilla, perfect for a delightful breakfast or brunch. The whipped egg whites add a delicate airiness, making these pancakes irresistibly soft. Top with your favorite syrups, fruits, or any other desired toppings, and enjoy a classic morning treat that’s both comforting and delicious.
Ingredients
- 1 1/2 c. Flour
- 3 tsp. Baking Powder
- 3/4 tsp. Salt
- 3 Egg Yolks
- 1 1/2 c. Milk
- 1 tsp. M-K Pure Vanilla Extract
- 3 T. Cooking Oil
- 3 Egg Whites
Directions
- Start by sifting together the flour, baking powder, and salt in a large bowl.
- In a separate bowl, beat the egg yolks. Alternately add the sifted dry ingredients and milk to the yolks, mixing well after each addition.
- Stir in the M-K Pure Vanilla Extract followed by the cooking oil. Mix until smooth and well-combined.
- In another clean bowl, beat the egg whites until they form moist, glossy peaks.
- Gently fold the beaten egg whites into the batter, ensuring they are incorporated but not overmixed.
- Preheat a griddle or skillet over medium heat. Once hot, ladle out the batter to form pancakes. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
