Making Pancakes with Self-Rising Flour
Self-rising flour creates fluffy pancakes every time with fewer ingredients! Since self-rising flour already contains the perfect amount of salt and baking powder, you only need to measure one ingredient rather than three. Of course, the key is to make sure that you know what type of flour you have before you start: If you make a pancake with self-rising flour by accident, without taking out the salt and baking powder in your recipe, you’re going to end up with bitter, flatter pancakes and a disappointing breakfast.
- 2 egg yolks
- 3 tbsp. white sugar
- 4 tbsp. melted butter
- 1 1/2 cups milk
- 2 cups self-rising flour
- 5 egg whites
- In a large bowl, whisk together the egg yolks, melted butter, sugar, and milk.
- Sift the self-rising flour into the wet ingredients and whisk just until combined.
- In a separate bowl, use an electric mixer to whip the egg whites into stiff peaks, then gently fold them into the batter.
- Heat up a skillet on a medium-low burner, then add some butter and let it melt until it bubbles.
- Ladle out your pancake batter and let the pancakes cook until you see bubbles across the surface and the edges are slightly dry. Then, flip them over and give them a minute to finish cooking.
- Serve your pancakes with your favorite toppings.