How To Make Super High Fluffy Pancake Stacks…Dan's here to show how to get it done. The secret is the high-stack fluffiness paired with an epic butterscotch coconut sauce, natural yogurt and fruit of you choice. The full recipe can be found below. To make: 🥞Whisk flour, baking powder, and salt together in a large bowl. 🥞Blend ricotta, milk, maple syrup, vanilla, lemon zest and egg yolks, in a separate bowl. 🥞Gently add the wet mixture to the flour. (You may need to add a little more milk if batter is too thick, not too much as you still want a thicker than normal batter) 🥞Beat egg whites to form stiff peaks using a very clean electric mixer or stick blender (any fat residue will prevent the whites from fluffing and result in dense, flat pancakes.) 🥞Stir a large spoonful of egg white into the batter to ‘lighten’ it, then carefully fold in the remainder with a spatula. Dont be tempted to mix vigorously or you'll lose air and pancakes will be flat and heavy. 🥞Heat a non-stick skillet over low heat. 🥞Spray skillet and ring molds with oil. Add a 1/4 cup of batter to the molds and cook for 3–4 minutes each side or until golden, repeat with remaining batter. Note: if you don't have ring molds, use a 1/4 cup measure to pour batter straight into the skillet. 🥞Meanwhile, in a small saucepan, heat maple syrup over low heat. Remove from heat and stir in coconut cream. Cool before serving. 🥞Divide pancakes between plates, top with banana and berries, drizzle over sauce and serve with yogurt. Serving suggestion: To take these pancakes to the next level, serve with caramelized banana. 🍌 Let us know if you give these a try!
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