Description
Light and airy pancakes, perfect for breakfast or brunch.
Ingredients
Scale
- 2 large eggs, separated (yolks and whites)
- 60 ml (1/4 cup) milk
- 60 g (1/2 cup) all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract (optional)
- Butter or oil, for greasing the pan
Instructions
- Separate the egg whites and yolks into two bowls. In the yolk bowl, whisk gently with milk and vanilla extract until well combined.
- Sift the flour and baking powder into the yolk mixture, then fold carefully to form a smooth batter.
- Using an electric mixer or whisk, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add sugar while continuing to whisk until stiff, glossy peaks form that hold their shape well.
- Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then carefully fold in the remaining whipped whites, being gentle to retain as much air as possible and keep the batter light and fluffy.
- Heat a non-stick skillet over low heat and lightly grease it with butter or oil. Use ring molds if desired for perfectly round, tall pancakes.
- Spoon the batter into the pan or molds, cover with a lid, and cook slowly for 4-5 minutes per side. Flip gently once bubbles appear and edges are set.
- Transfer the golden, puffy pancakes to a plate and serve immediately to enjoy their full soft and airy texture.
Notes
- For added flavor, consider serving with fresh fruits or maple syrup.
- Ensure not to over-mix the batter to keep the pancakes fluffy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg