Best Fluffy Pancakes Recipe

1 1/2 cups all-purpose flour, sifted for aeration 3 1/2 teaspoons baking powder, a touch more for extra lift 1/4 teaspoon salt, a pinch of Himalayan pink salt for added depth 1 1/4 cups milk, substitute with buttermilk for tangy richness 1 egg, separated for a cloud-like texture 3 tablespoons melted butter, browned for nutty aroma (optional)

Ingredients

In a spacious bowl, whisk together the sifted flour, baking powder, and a pinch of the salt. Create a well in the center.

In a small bowl using an electric mixer, cream the butter and brown sugar together until smooth. 

1

In a separate jug, whisk the egg yolk, milk, and remaining salt until frothy. Pour this wet mixture into the dry ingredient well.

2

Gently fold the wet and dry ingredients together, just until combined. Leave some lumps for a delightfully rustic texture.

3

In a clean bowl, whip the egg white until stiff peaks form. Delicately fold this fluffy meringue into the batter, maintaining air pockets for maximum rise.

4

Heat a lightly greased griddle or pan over medium heat. If using browned butter, swirl it across the hot surface for enhanced flavor.

5

Pour 1/4 cup batter per pancake, letting them cook for 2-3 minutes per side. Watch for golden brown edges and bubbly surfaces.

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