Three Pancakes Recipe

Dry ingredients

In a small bowl, whisk together the 3 tbs all-purpose flour, 1 tsp baking powder, 1 tsp granulated sugar, and a pinch of salt until evenly combined.

Wet ingredients

In a separate small bowl, whisk the 1 large egg yolk with 3 tbs whole milk, 1 tsp melted unsalted butter, and 1 tsp vanilla extract until smooth.

Combine

Pour the wet mixture into the dry ingredients and stir gently with a fork or small whisk just until combined. Do not overmix — a few small lumps are fine. The batter should be thick but pourable; if it seems too thick, add up to 1 tsp additional milk.

Whip egg white

In a clean, dry small bowl, add the 1 large egg white and the optional 1/4 tsp cream of tartar. Using a hand whisk or small electric mixer, whisk the egg white until soft peaks form (the white should hold a gentle peak that folds over). This takes about 1.5–3 minutes by hand or under 1 minute with a mixer.

Fold in

Take about one spoonful of the whipped egg white and stir it into the batter to loosen it. Then gently fold the remaining whipped egg white into the batter with a rubber spatula using sweeping motions: fold from the bottom up to preserve air. Stop when streaks disappear and batter is uniform but still airy.

Heat pan

Place a nonstick skillet or cast-iron pan over medium-low heat and add 1 tsp unsalted butter. Swirl to coat the surface. The pan is ready when a few drops of water sizzle gently on contact but the butter is not smoking.

Cook pancakes

For three pancakes of about 3–3.5 inches diameter, spoon roughly 2 tbs of batter per pancake (use a small ladle or measuring spoon). Space them evenly in the pan. Cook for 2–3 minutes until small bubbles form across the surface and the edges look set. Gently flip with a spatula and cook the other side for 1–2 minutes until golden and cooked through. If making all three in batches, keep finished pancakes warm on a plate tented loosely with foil or in a low oven (90–100°C / 200–210°F).

Serve

Stack the three pancakes on a plate. Top with 2 tbs maple syrup and 1/2 cup fresh berries or sliced fruit if using. Serve immediately.