Finally Fluffy Pancakes – a delicious recipe with flour, salt, baking powder, nutmeg, sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a two quart bowl sift together flour, salt, baking powder, nutmeg and sugar. Gentaly mix together. Add egg yolks to milk with vanilla and beat well. Place egg whites in a mixing bowl with the whip attachment and beat at medium speed for one minute (you may add up to 1 Tablespoon of sugar to encourage ariation) Turn speed to high and beat to medium soft peaks. Add milk mixture to flour mixture and mix with whisk until smooth. Add melted butter until incorporated. Add one third of the merrange and fold it into the batter until incorporated. Fold in remaining merrange and mix gentaly. In large sauce pan coated with oil and heated to medium, pour 3 ounces of batter per pancake. When bubbles begin to break through the batter, flip pancake and continue to cook until golden brown. Serve warm with pure maple syrup, maple cream and butter.
406
kcal
Calories
16
g
Fat
51
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups All purpose flour, 1/2 teaspoon salt, 1 3/4 teaspoons baking powder, 1/4 teaspoon nutmeg, and more.
Yes, Finally Fluffy Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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