Ingredients
1 1/2 cups All purpose flour
1/2 teaspoon salt
1 3/4 teaspoons baking powder
1/4 teaspoon nutmeg
3 Tablespoons sugar
1 1/4 cups whole milk
3 Tablespoons melted butter
2 eggs seperated
1 teaspoon vanilla
Preparation
In a two quart bowl sift together flour, salt, baking powder, nutmeg and sugar. Gentaly mix together. Add egg yolks to milk with vanilla and beat well. Place egg whites in a mixing bowl with the whip attachment and beat at medium speed for one minute (you may add up to 1 Tablespoon of sugar to encourage ariation) Turn speed to high and beat to medium soft peaks. Add milk mixture to flour mixture and mix with whisk until smooth. Add melted butter until incorporated. Add one third of the merrange and fold it into the batter until incorporated. Fold in remaining merrange and mix gentaly. In large sauce pan coated with oil and heated to medium, pour 3 ounces of batter per pancake. When bubbles begin to break through the batter, flip pancake and continue to cook until golden brown. Serve warm with pure maple syrup, maple cream and butter.
