PUFFY PILLOW PANCAKES RECIPES

Steps:

• "In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center. Measure the milk into a large measuring cup or small bowl. Add the vinegar and ground flaxseed, use a fork to vigorously mix the ingredients until foamy. This may take a minute or so. Pour the milk mixture into the center of the dry ingredients. Add the water, coconut oil, and vanilla, and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. Doesn't need to be smooth, just get all the ingredients incorporated. Preheat a pan or griddle over medium-low heat and let batter rest ofr 10 minutes. Lightly coat the griddle with oil. Add 1/3 cup batter to the griddle for each pancake, and cook for 4 minutes, until puffy. Flip the pancakes, adding a new coating of oil to the pan if needed, and cook for another 3 minutes or so. The pancakes should be a little under an inch thick and golden brown. Let rest on a cooling rack covered with aluminum foil until ready to serve. "

Steps:

• Whisk together the flour and baking powder in a large bowl.
• In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
• In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
• Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
• Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
• Serve with maple syrup.
• Enjoy!