If you’re in need of impressive pancakes for a crowd, you can’t go wrong with this tower of extra-fluffy, delicate pancakes. Pop them in the oven to cook and you won’t spend your morning flipping flapjacks on the griddle.
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray, for the skillets
- 3 cups cake flour (see Cook’s Note)
- 6 tablespoons confectioners’ sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/4 cups milk
- 1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for serving
- 1 teaspoon pure vanilla extract
- 2 large eggs, separated, plus 4 whites
- 1/2 teaspoon cream of tartar
- Maple syrup, for serving
- Whipped cream, for serving
- Assorted fresh berries, for serving
Instructions
- Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
- Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture until just combined (it’s okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
- Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 355 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 7 g |
| Cholesterol | 73 mg |
| Sodium | 340 mg |
Reviews
So, did anyone else find this item on the ingredients list confusing; “2 large eggs, separated, plus 4 whites”? Do you use 4 egg whites or 6 egg whites? In other words, when you seperate the 2 large eggs, you get, of course, 2 yolks and 2 egg whites. Are those two egg whites part of the 4 that are then called for, or in addition to the 4? Anybody know? I used 6 egg whites and it was very good.
Made this and it was a HUGE hit! I would like to try making these in red velvet, but not sure if adding the coco powder will mess up the consistency. Any suggestions?
Tried this as a treat during lockdown. Yumm. I halved the recipe and used a number 3 and number 5 cast iron frying pan and domed lids. The smaller pan stuck a bit after I tried to brown the bottom an the stove top. (My bad). I smothered the offending top with whipped cream and it looked fine and tasted better.
My wife and four year old daughter are a cake connoisseurs and they loved this recipe. Making two large pancakes is easier than spending 30 minutes flipping pancakes: I actually got to sit down to eat instead of tending to the griddle. A domed lid on the pan works best, the one I covered with foil stuck to the pancake. Next time I plan to use just one extra large pan. Ingredient note: I subbed 2 Tbs cornstarch for each cup of all-purpose flour because I didn’t have cake flour.
Super easy and so yummy!!!