Ingredients
- 2 large eggs (separate yolks and whites)
- 2 tbsp milk
- 2 tbsp all-purpose flour
- 1 tbsp sugar (plus extra for dusting, optional)
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract (optional)
- Butter or oil for the pan
- Powdered sugar, maple syrup, or whipped cream for serving
Instructions
- Prepare Egg Yolks: In a bowl, whisk the egg yolks, milk, and vanilla until smooth. Sift in the flour and baking powder, then mix until combined.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites. When they become foamy, gradually add the sugar and continue to beat until stiff peaks form.
- Combine: Gently fold the whipped egg whites into the yolk mixture in 2–3 parts. Be careful not to deflate the batter — use a spatula and fold gently.
- Preheat & Cook: Lightly oil a non-stick pan over very low heat. Spoon the batter to form small tall pancakes. Add a tiny splash of water to the pan and cover with a lid — the steam helps them rise fluffy.
- Cook Gently: Let them cook covered for 4–5 minutes. Carefully flip and cook another 4–5 minutes until puffed and golden.
- Serve: Dust with powdered sugar and top with maple syrup or whipped cream. Enjoy your cloud-like pancakes immediately!
If you’d like, I can share tips for making them extra fluffy or ideas for toppings too! Want that?