FLUFFY PUFFY PANCAKES

FLUFFY PUFFY PANCAKES 4 C flour 4 tbsp baking powder 4 C whole milk, slightly warm to the touch ¾ C unsalted sweet cream butter, melted 3 large egg yolks 4 large egg whites In a large bowl, add the flour and baking powder together, stirring with a whisk until combined. In another large bowl, add the butter, milk, and egg yolks, mixing until combined Using a standing mixer, beat the egg whites until soft peaks form. Carefully combine the bowl of flour with the butter and milk mixture, stirring consistently until combined. Gently fold in the egg whites. Turn stove top onto low-medium heat Spray a 6 inch pan with pam spray as well as the lid Using a large ice cream scooper, scoop the pancake batter into the pan. Place the lid on top, and cook for 3 to 5 minutes, or until a toothpick comes out clean. Repeat with remaining batter. Top with maple syrup, fresh fruit and whipped cream