Categories: Breakfast
Ingredients
- 1 1/2 cups all-purpose flour
- 3 tbsp confectioners' sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/4 cups milk
- 1 large egg yolk, plus 3 egg whites
- 4 tbsp unsalted butter, melted, plus more for brushing
- 1/2 tsp pure vanilla extract
Directions
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Whisk the flour, confectioners’ sugar, baking powder, and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg white with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
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Stir the milk mixture into the flour mixture with a rubber spatula until just combined. Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined; do not overmix.
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Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter on the griddle for each pancake; cook until bubbles form on the top and the bottom is lightly browned, about 3 minutes. Flip and continue cooking until golden on the other side, about 1 minute more. Transfer to a plate. Repeat with remaining batter, brushing the pan with more butter as necessary.