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✩ for 6 pancakes

▸ 4 cups (500 g) flour, sifted
▸ 4 tablespoons baking powder
▸ 4 cups (960 mL) milk, warm to the touch
▸ ¾ cup (170 g) butter, melted
▸ 3 egg yolks
▸ 4 egg whites
▸ maple syrup, to serve


▸ Whisk together the flour and baking powder in a large bowl.

▸ In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.

▸ In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.

▸ Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.

▸ Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 5 more pancakes with the remaining batter.

▸ Serve with maple syrup.

❀ Enjoy!