Description
Light and airy pancakes that are perfect for a cozy morning or special brunch, bringing warmth and joy with each bite.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 tablespoon sugar
- Butter for cooking
Instructions
- Separate the eggs in a large bowl, ensuring no yolk gets into the whites.
- Mix the milk and vanilla extract with the egg yolks until well combined.
- Combine the flour and baking powder by sifting them into the yolk mixture; stir until smooth.
- Whip the egg whites in another bowl until soft peaks form, then gradually add sugar, continuing to beat until stiff peaks form.
- Fold the whipped egg whites into the yolk mixture gently in three additions.
- Cook in a non-stick pan over low heat, greased with butter, using a ring mold to shape the batter.
- Flip the pancakes after about 4-5 minutes and cook for another 4-5 minutes until golden brown.
- Serve warm with syrup, fruit, or whipped cream.
Notes
For best results, use fresh eggs and avoid over-mixing when folding egg whites.
Nutrition
- Serving Size: 1 pancake
- Calories: 375
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 370mg