Ingredients:
For the Pancake Batter:
2 large eggs, separated
1/4 cup (50g) granulated sugar
1/2 cup (120ml) milk
1 cup (125g) all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
For Cooking and Serving:
Unsalted butter, for greasing
Powdered sugar, for dusting
Maple syrup, for drizzling
Whipped cream or fresh fruit (optional)
Directions:
1. Prepare the Egg Yolks:
In a medium bowl, whisk together the egg yolks and sugar until the mixture becomes pale and creamy. Add the milk and vanilla extract, whisking until smooth.
2. Combine the Dry Ingredients:
Sift the flour, baking powder, and salt into the yolk mixture. Gently mix until just combined. Avoid overmixing to maintain a light texture.
3. Whip the Egg Whites:
In a separate bowl, use an electric mixer to beat the egg whites until they form stiff peaks. This step is key to achieving the iconic fluffiness!
4. Fold the Batter:
Gently fold the whipped egg whites into the yolk mixture in three additions. Use a spatula and a light hand to preserve the airy structure.
5. Cook the Pancakes:
Preheat a non-stick frying pan over low heat. Lightly grease the pan with butter.
If available, place a greased ring mold onto the pan. Spoon the batter into the mold, filling it halfway. If no mold is available, spoon the batter directly onto the pan, shaping it into a thick circle.
Cover the pan with a lid and cook for 5-6 minutes, or until the edges are set and small bubbles form on the surface. Flip the pancake gently (keeping the mold in place, if used) and cook for another 4-5 minutes until both sides are golden.
6. Serve:
Carefully transfer the pancakes to a serving plate. Dust with powdered sugar, drizzle with maple syrup, and add whipped cream or fresh fruit if desired. Enjoy immediately for the ultimate fluffy experience!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 150 kcal per pancake | Servings: Makes 4-6 pancakes
Helpful Tips:
For extra stability in the egg whites, add 1/4 teaspoon of cream of tartar while whipping.
Ensure the pan is on low heat to avoid browning the pancakes too quickly before they cook through.