- 275g (1 ⅔ cup) All-purpose Flour
- 28g (4 tbsp)Â Powdered Sugar
- 6g (2 tsp)Â Baking soda
- 1g (½ tsp) I’m Free Perfect Baking Powder
- 5g (1 tsp) Salt
- 310g (1 ¼ cup) Whole Milk
- 75g (5 tbsp)Â Butter
- ½ Vanilla bean, Scraped and Seeded
- 20g (1 each)Â Egg Yolk
- 90g (3 each) Egg Whites
- 4g (2 tsp)Â Egg White Powder
Equipment
- Stand Mixer
- Saute Pan
- 3 1 Inch Ring Mold
Timing
Active Time: 15 Minutes
Total Time: 45 Minutes
Yield
4-6 Pancakes
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Mix Batter Ingredients
Mix together the All purpose flour, powdered sugar, baking soda, I’m Free Perfect Baking Powder, and salt.
In a separate bowl mix together the milk, egg yolk, melted butter, and vanilla bean.
Mix the wet ingredients into the dry until combined and few lumps are present.
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Whip Meringue
In a mixing bowl equipped with a whisk attachment add the egg whites and egg white powder. Whip until it forms firm peaks. The added protein from the egg white powder helps stabilize the meringue.
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Combine Batter & Meringue
Fold the egg whites into the batter in 3 stages.
Once the egg whites have been incorporated, place the mixture in the refrigerator for 5 minutes to chill.
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Cook Pancakes & Serve
In a shallow edged skillet place a 3 inch ring mold and spray with pan coating.
Heat the pan to medium high heat and scoop in 4 to 6 oz of batter. Reduce the heat to medium low and allow the pancakes to cook for 14 minutes or until they reach an internal temperature of 185°F.
Remove the ring mold and flip the pancake, cook for another 1-2 minutes before serving.
Serve with our maple bourbon emulsion for the best combo!
Based on 1 Review(s)
5 Comments.
o.m.g. This is next level $hizzle.
I’m going to try whipping the eggs less and see if that fixes it.
let us know how it goes
I’m going to try whipping the eggs less and see if that fixes it.
let us know how it goes