Ingredients
- 2 large eggs (separated)
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour (sifted)
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
- Butter or oil (for greasing the pan)
- Powdered sugar, syrup, or fruit for serving
Instructions
- Separate the eggs: Place the egg whites in one large mixing bowl and the yolks in another.
- Make the batter: To the yolks, add milk and vanilla extract. Whisk until smooth. Then sift in flour and baking powder. Mix until fully combined—do not overmix.
- Whip the egg whites: Beat the egg whites with cream of tartar (if using) until foamy. Gradually add sugar while continuing to beat until stiff peaks form.
- Fold the meringue: Gently fold the whipped egg whites into the yolk batter in three parts. Use a spatula and fold slowly to keep the air in the batter.
- Cook the pancakes: Heat a non-stick skillet over low heat and lightly grease with butter or oil. Spoon a mound of batter into the pan to form a thick pancake. Add a second scoop on top to make it tall and fluffy. Cover with a lid and cook for 4–5 minutes.
- Flip gently: Carefully flip the pancake, cover again, and cook another 4–5 minutes until cooked through. Repeat with the remaining batter.
- Serve: Plate with a dusting of powdered sugar, a dollop of whipped cream, or drizzle of maple syrup. Enjoy while warm!
Let me know if you’d like a chocolate version or want it egg-free!