Ingredients
- 5 egg whites
- 1 3/4 cup milk
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 3 1/2 cup cake flour
- 1 tablespoon sugar
- 1/2 tablespoon baking powder
- 1/2 tablespoon salt
- 4 tablespoon egg yolks
- 2 tablespoon canola oil
- 18 tablespoon oatmeal-raisin cookies
Preparation
Baking Directions:
Using an electric mixer, beat the egg whites until soft peaks form.
Set aside.
Place the milk, butter, and vanilla in a small mixing bowl and whisk to combine.
Set aside.
Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
Make a well in the center and add the beaten egg yolks and the reserved milk mixture.
Using a wooden spoon, mix to barely combine.
Fold in the beaten egg whites until just combined.
Do not overmix — a few lumps are fine.
Using a pastry brush, lightly coat a nonstick griddle with some of the oil.
Ladle batter onto the griddle to make pancakes about 3 inches in diameter.
As bubbles begin to form on the pancake top, lay an oatmeal-raisin cookie in the center.
Using a spatula, carefully turn the pancake over and cook for about 2 minutes or until the pancake is cooked through.
Continue making pancakes until you have made 18. (You might want to place the finished pancakes on a cookie sheet in a preheated 300 degree F oven to keep them warm while you finish cooking the remaining pancakes.)
Serving Directions:
Serve hot with maple syrup or maple butter.
