Stop making pancakes from a mix. Canadian pancakes require just a few ingredients and melt in your mouth. The secret to Canadian pancakes is whipped egg whites in the batter, which makes them lighter and less doughy than American pancakes. Of course, Canadian pancakes should be served with real maple syrup.
Instructions
1. Mix the flour and baking powder together in a medium-size mixing bowl. Whisk milk and egg yolks into the mixture until it is a creamy texture.
2. Whip the egg whites in the glass bowl until they are thick enough to form peaks. Fold the egg whites into the batter evenly until thoroughly mixed in. Be careful not to over mix.
3. Oil the griddle lightly over medium heat. Test if the griddle is ready by dropping 1 tsp. of water onto the heated griddle. If water bubbles immediately and steams, the griddle is hot enough.
4. Ladle 1/4 cup of pancake batter onto the griddle. Cook until bubbles form and pop in the batter and edges on the underside turn golden brown. Turn over the pancake over and cook another minute until the other side is golden brown.
5. Add more ladles of batter onto griddle approximately 1-inch apart. Flip and remove the pancakes as they are done. Serve pancakes hot with real maple syrup.
Tags: Canadian pancakes, batter onto, batter onto griddle, golden brown, maple syrup, onto griddle, real maple
