Whipped egg whites add a touch of light to these milk pancakes. воздушную текстуру и пышность. 
Time: 25 мин. Complexity: Easy Quantity: 12pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. flour
- 3 tbsp. l powdered sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1.25 Art. milk
- 1 yolk from a large egg, plus 3 egg whites
- 4 tbsp. l (60 gr.) Butter, melted and chilled, plus for lubrication
- 1/2 tsp vanilla extract
- Butter and maple syrup for serving
Recipes with similar ingredients: premium flour, sugar powder, milk, eggs, butter, vanilla extract
Recipe preparation:
- In a large bowl, combine flour, icing sugar, baking powder and salt. In a medium capacity, mix, whipping with a whisk, milk, egg yolk, melted butter and vanilla. In a separate large bowl beat with a mixer at a moderately high speed 3 egg whites about 2 min until stable peaks form.
- With a rubber spatula, mix the egg mixture into the flour. Add mixing a third of the whipped proteins, then gently enter the rest proteins (do not mix for too long).
- Heat medium or large griddle over medium low heat. non-stick pan; lightly grease with butter. Pour in 1/4 Art. dough (for each pancake) and cook for about 3 minutes, until no bubbles appear on top, and the bottom is slightly browned. (If a Pancakes fry too fast, turn down the heat.) Turn over and continue cooking until golden brown on the other hand, yet about 1 min Put on a plate. Repeat with the remaining test, lubricating the pan with oil if necessary. Serve with creamy butter and syrup.
