Indulge in the Ultimate Breakfast Delight: Perfectly Fluffy Pancakes That Melt in Your Mouth!
- 1 cup Pamela’s Pancake Mix
- 2/3 cup water
- 1 tbsp oil
- 3 egg whites
Yield: 10
Mix all the ingredients minus the egg whites until there are no lumps.
In a large bowl, add the egg whites. Using a hand mixer beat the egg whites on high until the whites are fluffy. Incorporate the pancake batter into the egg whites using a spatula, be very gentle, and take your time mixing in the batter.
Pour ¼ cup batter onto a preheated, lightly oiled griddle (medium-low heat, or 350F for electric griddles) flip once transfer to a rack, and repeat until you are done with the batter. I used a larger spoon and added the batter on top of the batter as opposed to dumping the batter all at once. It takes a little longer to cook so might need to adjust the temperature as you go. As much as possible try to make the pancake the same size, it makes it easier to stack.