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Fluffy Canadian Pancakes

SUBMITTED BY: W King      PHOTO BY: Luz

"Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter, nothing is better. Grills up to a golden brown."
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 3 egg yolks
  • 3 egg whites

DIRECTIONS

  1. In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
  2. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2007 by Dog Lovin' Mama
I thought this recipe was delightful. I made into more of a dessert than breakfast. I added 1 tsp. vanilla and 1/8 cup sugar to the batter. I also added 1/8 cup sugar to the egg whites while beating. They really cooked up light and fluffy. I then topped off the pancakes with blueberry syrup and RediWhip whipped cream. Yummy!!! Thanks very much for this recipe.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by SWAKIE
The best pancakes I have ever tasted. Seriously. I have eaten a lot of pancakes at home and at the best diners but never so light and delicious. Plus you don't get the after-brunch-stomach-blues because they're not heavy at all. I agree with other reviewers about adding a tablespoon of sugar, but with a sweet topping adding more is unecessary. About the "too much egg" issue, I assume that some other reviewers didn't beat the egg whites enough. You will know when they are stiff enough when you can turn the bowl upside down and they don't fall down. One really needs an electric beater to make the egg whites stiff or else you'll lose your arm. It is, of course, easy to remove one egg yolk if it floats your boat better. They even taste good after a few hours, while most pancakes turn inedible.

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2002 by nana19
I enjoyed making this recipe. The pancakes were extremly fluffy and had great colour. The only problem is that, using 3 egg yolks made the recipe quite "eggy." I could taste the egg yolks in the pancakes. I would suggest reducing the number of egg yolks to 1 or 2 and using 3 egg whites to maintain the fluffiness of the pancakes.

6 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 203

  • Total Fat: 5.3g
  • Cholesterol: 164mg
  • Sodium: 251mg
  • Total Carbs: 27.7g
  •     Dietary Fiber: 0.8g
  • Protein: 10g

VIEW DETAILED NUTRITION

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