Ingredients
Equipment
Method
- Crack eggs and separate the yolks from the whites, placing the whites in a clean bowl.
- Beat the egg whites until soft peaks form, then gradually add half the sugar until glossy and stiff peaks form.
- In another bowl, whisk together the yolks, milk, and vanilla extract until smooth.
- Sift in the flour, baking powder, and salt, then gently stir until just incorporated.
- Fold one-third of the whipped egg whites into the yolk mixture, then fold in the remaining whites in two additions.
- Heat a non-stick skillet over low heat and lightly grease it.
- Spoon dollops of batter onto the skillet, cover with a lid, and cook for 3-4 minutes per side.
- Transfer pancakes to plates, dust with powdered sugar, and top with fresh berries before serving.
Nutrition
Calories: 320kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 7gCholesterol: 195mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 100mgIron: 1.5mg
Notes
Use room-temperature eggs to help achieve better volume when whipping. Don’t skip sifting the dry ingredients to ensure a lump-free batter. Practice patience when cooking; rushing can lead to flat pancakes. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave. For longer storage, freeze individual pancakes wrapped in parchment paper for up to a month.
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