1 large egg, separated
1 cup all-purpose our
3 teaspoons baking powder
1⁄4 teaspoon kosher salt
3⁄4 cup whole milk
1⁄4 cup Trees Knees Cinnamon Maple
2 tablespoons unsalted butter, melted
Vegetable oil for skillet
Add egg white to a medium bowl and beat with an electric mixer until stiff peaks form, about 6-8 minutes.
In a large bowl whisk flour, baking powder, and salt. In a separate bowl, whisk egg yolk, milk, maple syrup, and butter. Stir in flour mixture until combined. Gently fold in egg whites with a spatula until incorporated.
Place a skillet over medium-high heat and brush with vegetable oil. Use a measuring cup to ladle 1⁄4 cup of batter at a time. Cook until golden brown on one side, about 4 minutes, then flip and cook until other side is golden, about 2 minutes.
| A Tip on the Flip: | |
| Don’t be tempted to turn on the first sign of bubbles. Wait until the popped bubbles start leaving little air pockets. Then it’s time to turn. | Pancakes can be kept warm in a 200°F oven while you finish or, preferably, stacked onto plates straight out of the pan. |
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Honey will caramelize over heat, so the pancakes will cook darker.
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