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INGREDIENTS
- 2 large eggs (separated)
- 2 tbsp milk
- 3 tbsp all-purpose flour
- ½ tsp baking powder
- 2 tbsp sugar
- ½ tsp vanilla essence
- ¼ tsp cream of tartar (optional)
- Butter or oil (for cooking)
- Powdered sugar (for garnish – optional)
- Maple syrup or honey (for serving – optional)
INSTRUCTIONS
- Separate egg whites and yolks into two clean bowls.
- In the yolk bowl, add milk and vanilla. Whisk until smooth.
- Sift flour and baking powder into the yolk mixture. Mix gently.
- In another bowl, beat egg whites until foamy. Add cream of tartar.
- Gradually add sugar and beat until stiff peaks form.
- Gently fold the meringue into the batter in three parts. Do not overmix.
- Heat a non-stick pan on low heat and lightly grease it.
- Scoop batter into tall mounds in the pan.
- Add a few drops of water around the pancakes and cover with a lid.
- Cook for 4–5 minutes until set, then carefully flip.
- Cook another 3–4 minutes until golden and fluffy.
- Remove from pan and serve warm.
TIPS
- Always use clean, dry bowls for whipping egg whites.
- Fold gently to keep the air inside the batter.
- Cook on low heat for even cooking.
- Use a lid to create steam for extra fluffiness.
- Serve immediately for best texture.
