Light and Fluffy Pancakes
PANCAKES 2 cups all-purpose flour 3 Tbs. sugar 1 Tbs. baking powder 2 tsp. unsweetened cocoa powder 3/4 tsp. salt
1 1/2 cups milk 2 eggs, separated 3 Tbs. oil 2 Tbs. red liquid food coloring
CREAM CHEESE DRIZZLE 4 oz. cream cheese, at room temperature 3/4 cup confectioners’ sugar 1/2 tsp. vanilla extract Pinch of salt 3- 4 Tbs. milk
Pancakes: Preheat oven to 200 ºf. Whisk flour, sugar, baking powder, cocoa and salt in large bowl to combine. Whisk milk, egg yolks, oil and food coloring in separate bowl. Stir wet ingredients into dry ingredients just until moistened (some lumps should remain). Beat egg whites in medium bowl with mixer until stiff peaks form. Stir one-third of egg whites into pancake batter to lighten. Fold in remaining whites gently but thoroughly. Heat large griddle over medium heat. Coat with cooking spray or brush
melted butter over griddle. For each pancake, pour 1/3 cup batter onto hot griddle. Cook until surface starts to bubble and edges dry out, then flip and cook second side. Put pancakes onto baking sheet; slide sheet into oven to keep warm while you cook remaining batter.
Cream cheese drizzle: Beat cream cheese, confectioners’ sugar, vanilla extract and salt in bowl. Beat in enough milk to make a pourable mixture. Serve pancakes with cream cheese drizzle. Makes 12 pancakes.