★Ingredients
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
¼ cup granulated sugar
⅛ teaspoon baking soda
⅛ teaspoon salt
Butter or oil for cooking
Powdered sugar and fresh fruit for serving (optional)
★Instructions
- Separate the eggs:
- Separate the egg whites and yolks into different bowls.
- Prepare the batter:
- In the bowl with the egg yolks, add the milk and vanilla extract. Whisk until well combined.
- Add the flour, baking powder, baking soda, and salt to the yolk mixture. Whisk until smooth and free of lumps.
- Beat the egg whites:
- Using a hand mixer or stand mixer, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
- Combine:
- Gently fold the beaten egg whites into the yolk mixture in three parts, being careful not to deflate the mixture. Fold until just combined and smooth.
- Cook the pancakes:
- Heat a non-stick skillet over low heat and lightly grease it with butter or oil.
- Scoop the batter onto the skillet to form small, thick pancakes. You can use ring molds to help the pancakes keep their shape and rise higher.
- Cover the skillet with a lid and cook for about 4-5 minutes until bubbles form on the surface and the bottoms are golden brown.
- Carefully flip the pancakes and cook for another 3-4 minutes until both sides are golden brown and the pancakes are cooked through.
- Serve:
- Serve the pancakes immediately, dusted with powdered sugar and topped with fresh fruit or syrup, if desired.
Enjoy!