finally fluffy pancakes

재료

1 1/2 cups All purpose flour

1/2 teaspoon salt

1 3/4 teaspoons baking powder

1/2 tsp baking soda

1/4 teaspoon nutmeg

3 Tablespoons sugar

1 1/4 cups buttermilk

3 Tablespoons melted butter

2 eggs separated

1 teaspoon vanilla

방향

In a two quart bowl sift together flour, salt, baking powder, baking soda, nutmeg, and sugar. Gently mix together. Add egg yolks to milk with vanilla and beat well. Place egg whites in a mixing bowl with the whip attachment and beat at medium speed for one minute (you may add up to 1 Tablespoon of sugar to encourage aeration) Turn speed to high and beat to medium soft peaks. Add milk mixture to flour mixture and mix with whisk until smooth. Add melted butter until incorporated. Add one third of the meringue and fold it into tne batter until incorporated. Fold in remaining meringue and mix gently. In large sauce pan coated with oil and heated to medium, pour 3 ounces of batter per pancake. When bubbles begin to break through the batter. flip pancake and continue to cook until golden brown. Serve warm with pure maple syrup, maple cream and butter.