Gail Simmons’ Fluffy Pancakes

Yield: 2 servings
Calories: 320
Theme: Breakfast
Fluffy Pancakes

Photo by Elizabeth Griffin 

 

You've probably already seen videos of fluffy Japanese pancakes online and wondered "How did they do that?" Well, "The Dish" cracked the code and figured out how to easily make them using a secret ingredient, egg whites. These pancakes are delicious and will definitely take your breakfast recipe repertoire to new heights.

 

Get more recipes from The Dish on Oz.

Ingredients

  • 3 egg whites
  • 2 tbsp sugar
  • 1/2 tsp cream of tartar
  • 2 egg yolks
  • 3 tbsp milk
  • 1 tsp vanilla
  • 1 tbsp vegetable oil, plus more for the pan
  • 1/2 cup flour
  • 1 tsp baking powder
  • maple syrup, for serving
  • fresh fruit, for serving

Directions

1. Place the egg whites in the bowl of a stand mixer and beat the eggs until frothy. Add in the sugar and the cream of tartar and whip to firm peaks. Set aside.

 

2. Place the egg yolks into a separate bowl and whisk until light and fluffy. Add in the milk, vanilla, and the vegetable oil. Using a strainer, sift in the flour and the baking powder. Stir well to combine. There should be no lumps. Gently fold in the egg whites and set aside.

 

3. Heat a large non-stick skillet over medium heat. Place a little vegetable oil into the pan and wipe out with a paper towel. Spray a 2 or 3-inch biscuit cutter or ring mold with cooking spray and place into the skillet. Spoon the pancake batter into the ring mold until 3/4 of the way full. Alternatively, place the batter into a piping or ziptop bag and cut one of the corners. Pipe out batter into the mold.

 

4. Cover with a lid and cook for 2 to 3 minutes. Flip the pancakes and cook for an additional minute or 2. Remove the ring mold and serve.

 

5. Serve with maple syrup and fresh fruit.

 

**Note: Calorie count is only for pancakes and does not include syrup or fruit.

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