Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Current Time 1:31
for 4 pancakes
4 cups flour (500 g), sifted
4 tablespoons baking powder
4 cups milk (960 mL), warm to the touch
¾ cup butter (170 g), melted
3 egg yolks
4 egg whites
maple syrup, to serve
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.