The PERFECT Pancake

Adapted from Mommy's Sweet Confessions

• Ready In: 1 hr
• Serves: 4
• Yields: 12 pancakes

Ingredients

• 2  large eggs, yolks and whites separated
• 1 1⁄4 cups buttermilk
• 3  tablespoons  vegetable oil
• 1 1⁄2 cups flour
• 3⁄4 teaspoon salt
• 2  teaspoons baking powder
• 1⁄4 cup  instant malted milk powder (or 3 tablespoons granulated sugar total)
• 1  tablespoon granulated sugar
• 1⁄2 teaspoon vanilla

Directions

1. Place egg whites in medium mixing bowl and set aside.
2. Mix the remaining ingredients, including the egg yolks, in a large bowl until well incorporated.
3. Mix the egg whites that were set aside with either a hand mixer or by hand until they form stiff peaks when the whisk or beaters are pulled out and inverted.
4. Add in 1/4 of the egg white mixture to the batter and carefully fold inches Pour in remaining egg whites and gently fold in until incorporated.
5. Let the batter rest for 15 minutes while preheating a large non-stick skillet over medium heat.
6. Once water drops sprinkled onto the skillet dance around in the pan, it is ready for the batter. Use a 1/4 cup measuring cup for medium size pancakes, and carefully pour onto skillet.
7. Let these bake undisturbed until they are dry around the edges, and bubbles are starting to break on the surface. Flip them over and bake another 30 seconds-1 minute or until browned on the bottom.
8. Repeat with remaining pancake batter.