I wanted to start of Breakfast week with something as classic as a pancake but wanted to add a little twist to it. So, I MADE IT FLUFFY!

The recipe I made was for two fluffy pancakes, which is filling enough for two people. If you have to make pancakes for more than two, then just keep increasing the ingredients with the additional number of pancakes. You’ll get it.

Yields : 2
Preparation time : 15 Minutes
Cook time : 20 Minutes (10 minutes each)
Total time : 35 Minutes

Ingredients :

All purpose flour – 2 cups
Baking Powder – 2 Tablespoon
Sugar – 2 Tablespoon
Butter – 1/2 cup Melted
Egg yolk – 1
Milk – 2 cups (Warm to touch)
Egg whites – 2
Maple syrup – to serve

  1. Take a large bowl, sift in the flour, baking powder and sugar. Once sifted, take a whisk and mix it all together.
  2. Take another bowl, mix the butter, egg yolk and milk. Make sure the milk is not hot, but at room temperature.
  3. In the third bowl, whisk the egg whites until its light and fluffy and has soft peaks.

4. Add the milk yolk mixture to the dry ingredients and fold it in with a spatula, till it is incorporated fully and there are no lumps.
5. Once the milk mixture has been incorporated, fold the whisked egg whites.
6. Heat a non stick deep bottom pan (7-8 inches) and add 1 and 1/2 cup of the batter into the heated pan and smooth out the top. Cover the pan and let it cook.
7. Make sure the pan is on low heat throughout. Cook thoroughly until a toothpick comes out clean when inserted in the center.
8. The bottom will be golden brown (see the picture).
9. Transfer the pancake to a plate and repeat with the remaining batter (1 1/2 cup at a time).
10. Serve with maple syrup.

Follow the three bowl method and it will be super simple to follow. Wait patiently for the pancake to cook. Make sure it is on a small flame and the pan is covered.

If you want to increase the number of pancakes follow the steps below:
– Flour, Baking powder, Sugar, Egg whites, Milk : depends on number of pancakes. If you’re making 4 pancakes, add 4 units of everything.
– Butter: Keep increasing half 1/4 cup for each pancake.
– Egg yolk:for 2 pancakes – 1 egg yolk, for 3 pancakes – 2 egg yolks, and so on.

These pancakes are a little hardwork, but when they melt int your mouth, trust me it’ll be worth it.
I hope you enjoy this recipe.
Stay tuned for more!

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