No milk pancakes
Perfect for anyone with a dairy allergy or who wants to make a classic a new way!
Ingredients:
Yield: 8 pancakes
1/4 cup orange juice (The orange juice adds great flavor and a little extra boost to the leavening, but if you don’t have any, you can use water instead)
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs, separated
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
Nonstick cooking spray, for the skillet
Directions:
1 Preheat the oven to 200 degrees F°. Whisk together the orange juice, butter, vanilla, egg yolks, and 3/4 cup room-temperature water in a medium bowl until well combined. Whisk together the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Stir the wet ingredients into the dry just until incorporated.
2 Whisk the egg whites in a separate large bowl with an electric mixer until stiff peaks form. Add the egg whites to the batter and fold them in gently, being careful not to deflate them too much.
3 Heat a large nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray, then add about a heaping 1/4 cup of the batter. (If you can fit 2 pancakes at a time go for it, but don’t crowd the skillet too much; they will take longer to cook and will be harder to flip.) Cook until bubbles form all over the surface and begin to pop, about 2 minutes. Flip and cook until cooked through, another 1 to 2 minutes. Remove to a baking sheet and keep warm in the oven. Continue with the remaining batter.
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