Sunrise Pancakes are best served when pleasantly stacked with butter and drizzled with loving cascades of maple syrup trickling past 3 raspberries on route to lavish golden pools. Makes 12 hearty and satisfying pancakes!
2 tablespoons butter
1. Preheat your non-stick griddle to (medium) 350o.
1 ½ cups unbleached, all-purpose flour
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon salt
3 eggs, separated
1 1/3 cups milk
warm maple syrup to drizzle
2. Melt butter and set it aside to cool.
3. Using your stand mixer and wire whip attachment, beat egg whites until stiff, not dry, peaks are formed. (You may begin preparing step 5, while egg whites are being beaten.) Set them aside, in a small bowl. Return the mixer bowl to its stand. There is no need to wash it at this point.
4. Place egg yolks into the emptied, egg white bowl. Beat with the wire whip attachment, while preparing step #5.
5. Sift together into a separate bowl; flour, sugar, baking powder and salt.
6. Add milk to egg yolks. Add 1/3 of the dry mixture, and mix it until no lumps are seen.
7. Remove the bowl, from its mixer stand. Using your silicone spatula, add one half of the egg whites, to your egg yolk bowl. Using your sifter, sift one third of the remaining flour, into the mixture. Gently fold it into the mixture, being careful to preserve the air, in the mixture.
8. Gently, fold in the remaining egg whites.
9. Gently, fold in the remaining flour, in 3 parts.
10. Finally, fold in the melted butter.
11. Spoon batter onto griddle with a large spoon or soup ladle. If the batter is not evenly placed, spread it gently with your spoon, to achieve an even and desired shape.
12. Turn the pancakes (only once) as they become puffy and full of bubbles.
13. Serve immediately with butter and warm maple syrup.
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