Ingredients
- 1 cup All purpose flour
- 1 cup cake flour (or use another cup of AP flour, but cake flour will yield more tender pancakes. You can also do 1 cup whole wheat flour for something healthier.)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt (fine table salt)
- 1 cup full-fat or 2% plain yogurt (or use 2 cups buttermilk and omit the milk)
- 1 cup milk
- 1 tsp vanilla
- 2 eggs, white and yolks separated
- 3 Tbsp butter
- 3 Tbsp sugar
- Whatever toppings and syrups you like!
Instructions
- Sift together both flours, baking soda, baking powder and salt into a large mixing bowl. (If using all-purpose only you can just whisk everything together, but if using cake flour you have to sift.)
- Separate the eggs, putting the whites in a mixing bowl you will use to beat up a meringue, and the yolks in a medium mixing bowl.
- To the yolks, add yogurt, milk, and vanilla; whisk until well combined.
- Melt the butter in the microwave, then whisk it into the milk mixture (pour as you whisk).
- Make a well in the centre of the dry ingredients and pour the milk mixture into it. Use a rubber spatula and mix just until you no longer see any dry flour, lumps are okay.
- With a hand held mixer, beat the egg whites until frothy. Then gradually add the sugar while continuing to beat until you get a meringue with soft peaks.
- Using the rubber spatula, fold in ⅓ of the meringue to lighten up the batter. Then gently fold in the rest of the meringue just until combined and you no longer see any streaks of meringue.
- Cook the pancakes in a non-stick skillet over medium-low to medium heat, using about about 1/3 cup of batter per pancake. I butter the pan lightly once in the beginning but don't butter in between batches.
- After a few minutes, once the edges start to look drier, take a peek at the bottom; if it has that nice deep golden brown colour, it's ready to be flipped. Flip carefully as the top part of the pancake will still be quite liquid. (Note: If you normally flip your pancakes after lots of bubbles form on the surface of the pancake, this batter is so thick and fluffy that you won't get those bubbles.)
- Once flipped, quickly use your spatula to push in any batter that splashes around the pancake. Cook for another 3-4 minutes or until fully cooked. Because these are super thick and airy, they will take longer than most pancakes to cook through. So to check doneness, you can use a pointy knife and pry open the centre to see if it is cooked.
- Enjoy with whatever toppings you like!!
