Active Time: 15 Minutes
Total Time: 45 Minutes
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.
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.
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.
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 maple bourbon emulsion below.
In a blender place the Maple syrup, vanilla bean, bourbon, and smoked salt.
Begin blending on medium speed and sprinkle in the 210S. Blend for 1 Minute.
After 1 minute, slowly drizzle in the melted butter.
Blend for 1 more minute before straining through a 250 micron super bag.
Chill before use.