The PERFECT Pancake

1. 1

   Place egg whites in medium mixing bowl and set aside.

2. 2

   Mix the remaining ingredients, including the egg yolks, in a large bowl until well incorporated.

3. 3

   Mix the egg whites that were set aside with either a hand mixer or by hand until they form stiff peaks when the whisk or beaters are pulled out and inverted.

4. 4

   Add in 1/4 of the egg white mixture to the batter and carefully fold inches Pour in remaining egg whites and gently fold in until incorporated.

5. 5

   Let the batter rest for 15 minutes while preheating a large non-stick skillet over medium heat.

6. 6

   Once water drops sprinkled onto the skillet dance around in the pan, it is ready for the batter.

7. 7

   Use a 1/4 cup measuring cup for medium size pancakes, and carefully pour onto skillet.

8. 8

   Let these bake undisturbed until they are dry around the edges, and bubbles are starting to break on the surface.

9. 9

   Flip them over and bake another 30 seconds-1 minute or until browned on the bottom.

10. 10

    Repeat with remaining pancake batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.