Light and Fluffy Pan­cakes

Woman's World - - Cook Up Something -

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.

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