Gather The Goods
3 large egg whites
1/4 teaspoon cream of tartar
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg yolk
1 1/4 cups whole milk
5 tablespoons unsalted butter, melted & cooled
3/4 teaspoon pure vanilla extract OR substitute orange blossom water
Nonstick cooking spray
Sticky Bourbon Maple Sauce
1/2 cup brown sugar
1/4 cup Maple Syrup
1 tablespoon bourbon
1/2 tablespoon butter
In a large bowl whip the egg whites with the cream of tartar until stiff peaks form. You can do this with a stand mixer or hand mixer.
In a separate medium bowl whisk together the dry ingredients- flour, sugar, baking powder, baking soda, and salt. You want to make sure everything is evenly incorporated in the dry mix. Set aside.
In another medium bowl whisk together the egg, milk, melted and cooled butter, and vanilla extract.
Mix the dry ingredients into the wet until the batter is lump free and smooth. Gently fold in the egg whites. First add about 1/2 cup to the batter and mix gently as this allows the batter to form cohesively with each addition of whipped egg white. Fold the rest of the egg whites in in 3 additions until there are no streaks. Be gentle! You do not want to deflate the batter.
Heat a griddle or large saute pan over medium high heat and melt butter until it gets bubbly. Using a ring mold (optional) scoop the batter (using a cookie scoop sized #8 or #10 would be best) onto the griddle and cook until the bottom firms up. It should be golden brown once flipped over. Repeat with the other side until the pancake is cooked through.
***You may have to turn down the heat to allow for slow even cooking since the pancake is so tall.
To make the caramel sauce, add the sugar and maple syrup to the pot and let cook over medium high heat until the sugar has dissolved and starts to bubble.
Turn the heat to low and add the bourbon and butter and stir to combine.
Serve the warm caramel sauce over the pancakes!