Super Pancakes

Ingredients

• Butter

  Unsalted

  ¹⁄₁₆ tbsp or 1g

• Butter

  Unsalted

  ⅛ tbsp or 2g

• Egg

  Whole, fresh eggs

  ⁵⁄₁₆ extra large or 16g

• Baking powder

  Leavening agents, low-sodium

  ⅛ tsp or 0.7g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

• Maple syrups

  ¹⁄₁₆ tbsp or 1g

• Wheat flour

  White, all-purpose, unenriched

  ³⁄₁₆ cup or 20g

• Sugar

  White, granulated sugar

  ⅛ tbsp or 2g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⅛ cup or 35g

Directions

1. PREPARATION: Melt butter.
2. Whisk flour, baking powder, and salt in large bowl to blend. Whisk milk and egg yolks in medium bowl to blend. Whisk milk mixture into dry ingredients. Add 2 tablespoons melted butter and whisk until batter is smooth.
3. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold whites into batter in 2 additions. Heat nonstick griddle or large nonstick skillet over medium heat. Brush generously with additional melted butter. For each pancake, fill 1/4 cup measuring cup half full and drop batter onto griddle. Cook pancakes until bottoms are brown, about 3 minutes. Using spatula, turn pancakes over and cook until bottoms are brown and pancakes are cooked through, about 2 minutes. Transfer to plates. Serve warm with syrup.

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