Ingredients
- 2 large eggs (separated)
- 2 tablespoons milk
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract (optional)
- 1/4 teaspoon cream of tartar or a few drops of lemon juice
- Butter (for greasing the pan)
- Powdered sugar, syrup, or fruit for serving
Instructions
- Separate the eggs: Place the egg yolks in one bowl and the egg whites in another clean, dry bowl.
- Make the yolk batter: Add milk, flour, and vanilla (if using) to the egg yolks. Whisk until smooth and lump-free.
- Beat the egg whites: Using a hand mixer, beat the egg whites until frothy. Add cream of tartar or lemon juice. Gradually add the sugar while beating until stiff peaks form.
- Fold: Gently fold the meringue into the yolk batter in 2-3 additions. Be careful not to deflate the batter too much — this makes the pancakes fluffy!
- Cook: Heat a non-stick pan over very low heat. Lightly grease with butter. Spoon the batter onto the pan, stacking it high. Add a few drops of water to the pan and cover with a lid to steam-cook the pancakes for about 4-5 minutes per side, until puffed and golden.
- Serve: Carefully transfer to a plate, dust with powdered sugar, and top with syrup or fresh fruit. Enjoy immediately — they’re best fluffy and warm!
If you’d like, I can help you adapt it for chocolate, matcha, or any fun twist too!