Fluffy Pancakes

Directions

1. 1
   Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl.
2. 2
   Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined.
3. 3
   In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
4. 4
   Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps).
5. 5
   Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).
6. 6
   Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter.
7. 7
   Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes.
8. 8
   (If the pancakes are browning too quickly, reduce the heat to low.)
9. 9
   Flip and continue cooking until golden on the other side, about 1 more minute.
10. 10
    Transfer to a plate.
11. 11
    Repeat with the remaining batter, brushing the pan with more butter as necessary.
12. 12
    Serve with butter and syrup.
13. 13
    Photograph by Charles Masters