Fluffy Pancake Recipe (Make 8)

I have been trying to figure out how to make fluffy pancake for a long time. Saw this method on TV from American Test Kitchen and Iron Chef Michael Symon from the Chew, so I decided to give it another try. This recipe requires to separate the eggs into whites and yolks, whisk the whites and fold it in at the end. Sound like should be more fluffy, however, when I used it to make the Hong Kong style egg waffles, I didn’t notice enough different, so I decided not to bother with the extra step. After created 2 okay pancake recipes, I made up 2 other recipes today and one of them using this whisk egg whites method. To my surprise, the pancakes came out really fluffy and soft, much different than the other one. (Compare photos at the very bottom of this post if you are interested)

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Fluffy Pancake Recipe (Make 8)

Ingredients:

2 Eggs (room temperature, whites and yolks separated)
1 cup All Purpose Flour
1.5 teaspoon Baking Powder
1/4 teaspoon Salt
2 tablespoon Sugar
1 teaspoon Vanilla Extract
3/4 cup Milk (room temperature)
2 tablespoon Vegetable Oil
for greasing Butter

Cookware:
Le Creuset 10 inches Skillet

Steps:
1. Whisk egg whites to medium peak. In another bowl, mix egg yolks, sugar, vanilla extract until well blend. (Pic 1 -3)
2. Sift flour, baking powder and salt together.
3. Add milk and vegetable oil to yolks mixture, mix well. (Pic 4)
4. Add dry ingredients into yolks mixture in 3 batches until well combined. (Pic 5)
5. Fold egg whites into the batter gently. Do not over mix. (Pic 6 -7)
6. Heat skillet over medium heat until very hot, grease with butter and wipe with paper towel. (Pic 8- 9)
7. Pour batter in the center of pan, flip when lot of bubbles rise to top, cook for 10 seconds. Repeat step 7 until all batter used. (Pic 10 -13)

Pic 1
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Pic 2