3 Tbsp. confectioners' sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1 1/4 c. milk
4 Tbsp. unsalted butter, melted and cooled
1/2 tsp. vanilla extract
3 large egg whites
1/4 tsp. cream of tartar
Cooking spray
Maple syrup, for serving
Whisk together the flour, sugar, baking powder, and salt in a large bowl.
Whisk together the milk, melted butter, vanilla, and yolk in a medium bowl until well combined
Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium high speed until stiff peaks form.
Stir the milk mixture into the flour mixture until just combined. Stir 1/3 of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined. Take care not to overmix.
Lightly spray the inside of four 3-inch by 2 inch ring molds with cooking spray.
Coat a large nonstick skillet with cooking spray, and heat over medium low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 c. of batter. It should fill each ring mold about halfway.
Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes.
Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them then carefully flip.
Cover and cook until golden on the other side, about 5 minutes more.
Transfer to a plate and remove the mold. Serve with syrup or butter or whatever you like.
The pancakes should be eaten before they deflate.
Lightly spray the ring molds and coat the skillet again, and repeat with the remaining batter. Enjoy!
These pancakes are super filling!
Recipe courtesy of The Food Network
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