Golden Extra Fluffy Pancakes Recipes

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
• Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
• Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.

Steps:

• Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Steps:

• 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 3 more pancakes with the remaining batter.
• Serve with maple syrup.
• Enjoy!

Steps:

• Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.
• Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

Steps:

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Steps:

• In a blender, combine all ingredients. Cover and process for 1 minute. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.