Yield: 8 pancakes
1½ cups all-purpose flour
3 tablespoons powdered sugar
2 teaspoons baking powder
½ teaspoon salt
1¼ cups milk
4 tablespoons butter cut into pieces
1 large egg yolk
½ teaspoon vanilla extract
3 large egg whites
¼ teaspoon cream of tartar
Butter, maple syrup, powdered sugar for serving
Note: You will need 4 ring molds, each about 3 inches wide by 2½ inches high.
1. In a large bowl, whisk together the flour, powdered sugar, baking powder and salt.
2. Heat milk and butter together in a saucepan over medium heat just until the butter melts. Place egg yolk in a medium bowl and whisk in just a few drops of the milk mixture at a time. Keep whisking and adding the milk mixture, gradually increasing the amount of milk mixture. Stir in the vanilla.
3. Beat the egg whites and cream of tartar together in another bowl until stiff peaks form, about 2 minutes.
4. Stir the milk mixture into the flour mixture until just combined (it’s OK if there are a few lumps). Stir 1/3 of the beaten egg whites into the flour-milk mixture, then gently fold in the remaining egg whites until just combined, taking care not to overmix.
5. Lightly butter the inside of the ring molds or spray with nonstick spray.
6. Heat a large nonstick skillet over medium-low heat. Coat with butter or nonstick cooking spray. Place the prepared ring molds in the middle of the skillet and fill each with ½ cup of batter, filling each ring mold about halfway.
7. Cover the skillet with the lid and cook until the batter is golden on the bottom — it should rise to the tops of the ring molds, be covered with bubbles and jiggle only slightly when shaken. Using a spatula and tongs, carefully flip the ring molds. Cover and cook until golden on the other side.
8. Serve with butter and maple syrup and maybe some more powdered sugar.
Per serving: 211 calories; 8g fat; 4g saturated fat; 109mg cholesterol; 8g protein; 26g carbohydrate; 7g sugar; 1g fiber; 213mg sodium; 177mg calcium
Adapted from a recipe by the Food Network Kitchen.