How to Make Picture-Perfect Pancakes

By Pailin's Kitchen · 20 min

Ingredients

Instructions

1. Sift both flours, baking soda, baking powder and salt into a large bowl (whisking is enough if you use only all-purpose flour).
2. Separate the eggs: whites into a bowl for beating, yolks into a medium bowl.
3. Whisk the yogurt, milk and vanilla into the yolks until well combined.
4. Melt the butter in the microwave and whisk it into the milk mixture while pouring.
5. Make a well in the dry ingredients, pour in the milk mixture and mix with a spatula just until no dry flour shows; small lumps are fine.
6. Beat the egg whites until frothy, then gradually add the sugar and keep beating to soft peaks.
7. Fold in one third of the meringue to lighten the batter, then gently fold in the rest until no streaks remain.
8. Cook in a non-stick skillet over medium-low to medium heat, using about 1/3 cup batter per pancake. Butter the pan lightly once at the start only.
9. When the edges look drier and the underside is deep golden brown, flip carefully. Push back any splashed batter with the spatula.
10. Cook 3-4 more minutes, then check the centre with a pointed knife; it is done when the centre is cooked through.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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