Thick, Fluffy, Pancakes – a delicious recipe with Flour, Milk, Baking Powder, Eggs, Vanilla, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. In a bowl, whisk flour, milk, baking powder, egg yolks and vanilla till smooth.
2
2. In another bowl, beat the egg whites till foamy. Add a tablespoon of sugar and continue beating till soft peaks. Add the last tablespoon of sugar and beat till stiff peaks.
3
3. Mix a third of the egg whites into the egg yolk batter to slacken it.
4
4. Fold in the rest of the egg white gently in two steps, being extra careful not to deflate the batter too much. Fold till no lumps or streaks of egg white remain.
5
5. Grease a pan and heat it to medium.
6
6. Pour 1/3 cupfuls of batter onto the hot pan. Do not swirl, let the mixture flow naturally. Cook till the bottom is golden brown, and flip.
7
7. Cook the other side till golden brown and transfer to a cooling rack to cool. (Tip: Cool pancakes on a cooling rack to prevent one side from becoming soggy!)
8
8. Repeat till all the batter is finished!
392
kcal
Calories
7
g
Fat
41
g
Carbs
11
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 7 ingredients. The key ingredients include: 1 cup Flour, 1 cup Milk, 1/2 teaspoons Baking Powder, 2 Eggs, Separated, and more.
Yes, Thick, 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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