Ingredients
- 2 large eggs (separated into yolks and whites)
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 1 tablespoon granulated sugar (for yolk mixture)
- 2 tablespoons granulated sugar (for egg whites)
- Butter or oil (for cooking)
- Powdered sugar, syrup, or fruit (optional toppings)
Instructions
- Prepare the yolk mixture:
- In a mixing bowl, whisk together egg yolks, milk, vanilla extract, and 1 tablespoon sugar.
- Sift in flour and baking powder. Mix until smooth.
- Make the meringue:
- In a separate clean bowl, beat egg whites with an electric mixer.
- Gradually add 2 tablespoons sugar while beating until stiff peaks form.
- Combine mixtures:
- Gently fold the meringue into the yolk mixture in batches, being careful not to deflate the batter.
- Cook the pancakes:
- Heat a nonstick pan over low heat and lightly grease it.
- Scoop the batter into the pan in tall mounds.
- Add a few drops of water to the pan (outside the batter), then cover with a lid to create steam.
- Cook for about 4–5 minutes per side until golden and puffy.
- Serve:
- Stack the pancakes and dust with powdered sugar, drizzle syrup, or top with fresh fruit.
Let me know if you’d like a fluffier version, chocolate twist, or vegan option!