These pancakes are light, airy, and incredibly delicious – a perfect breakfast or afternoon treat!
Ingredients
- 2 eggs, separated
- 1/3 cup (66 grams) granulated sugar
- 1/2 cup (60 grams) cake flour (or all-purpose flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (80 ml) milk
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- Butter for cooking
Instructions
- Separate the egg whites from the yolks. In a large bowl, whisk together the egg yolks and sugar until light and fluffy, about 2-3 minutes.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- In a small bowl, whisk together the milk, melted butter, and vanilla extract.
- Gradually whisk the dry ingredients (flour mixture) into the wet ingredients (egg yolk mixture) until just combined. Don’t overmix!
- In a clean, grease-free bowl, whip the egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add the remaining sugar and continue whipping until stiff peaks form.
- Gently fold 1/3 of the whipped egg whites into the batter. Once incorporated, gently fold in the remaining egg whites until just combined. Be careful not to deflate the batter.
- Heat a non-stick pan or griddle over medium-low heat. Lightly grease the pan with butter.
- Scoop 1/4 cup batter per pancake onto the pan. Cover the pan and cook for 2-3 minutes, or until the bottom is golden brown.
- Flip the pancakes gently and cook for another 2-3 minutes, or until cooked through.
- Serve immediately with your favorite toppings like maple syrup, whipped cream, fresh fruit, or powdered sugar. Enjoy!
