1 1/2 cups all-purpose flour (see Cook’s Note)
3 tablespoons confectioners’ sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted and cooled, plus much more for serving
1/2 teaspoon pure vanilla flavoring
1 large egg yolk plus 3 large egg-whites
1/4 teaspoon cream of tartar
Nonstick cooking spray
Walnut syrup, for serving
- Whisk together the flour, confectioners’ sugar, baking powder and salt inside a large bowl.
- Whisk together the milk, melted butter, vanilla and egg yolk inside a medium bowl until combined.
- Beat the egg-whites and cream of tartar in another large bowl by having an electric mixer on medium-high-speed until stiff peaks form, a couple of minutes.
- Stir the milk mixture in to the flour mixture until just combined (it’s OK should there be a couple of protuberances). Stir one-third from the beaten egg-whites in to the flour-milk mixture. Then lightly fold within the remaining egg-whites until just combined (try not to overmix).
- Gently spray within four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
- Heat a sizable nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place the prepared ring molds in the center of the skillet and fill each with 1/2 cup of batter (it ought to fill each ring mold about midway). Cover the skillet using the lid and prepare before the batter increases towards the tops from the ring molds and it is golden at the base, about a few minutes. Release the foot of the pancakes having a spatula. Keep the sides from the ring molds with tongs to stabilize them after which carefully switch. Cover and prepare until golden on the other hand, about a few minutes more. Transfer to some plate and take away the mold. Serve with butter and walnut syrup. The pancakes ought to be eaten before they deflate.
- Gently spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method using the remaining batter.
When calculating flour, we spoon it right into a dry calculating cup and level off excess. (Scooping from the bag compacts the flour, leading to dry baked goods.)