Description
A fluffy and light homemade pancake recipe using separated eggs, milk, and vanilla, cooked gently in a pan for perfect golden brown results. These pancakes are ideal for a comforting breakfast or brunch and can be topped with syrup, whipped cream, or fresh fruit for extra delight.
Ingredients
Main Ingredients
- 2 eggs
- 2 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 1/2 tablespoons sugar
- Butter for greasing the pan
Instructions
- Separate Eggs: Separate the egg whites and yolks into two different bowls carefully to ensure no yolk mixes with the whites.
- Mix Yolks with Liquids: In the bowl with the egg yolks, add milk and vanilla extract, then whisk until fully combined.
- Add Dry Ingredients: Sift the flour and baking powder into the yolk mixture and stir gently until the batter becomes smooth and lump-free.
- Whip Egg Whites: In the separate bowl, whisk the egg whites until soft peaks form. Gradually add sugar while continuing to whisk until stiff peaks are achieved.
- Fold Mixtures: Carefully fold the stiff egg whites into the yolk batter using a spatula, mixing gently to maintain the fluffiness without deflating the batter.
- Prepare Pan: Heat a non-stick pan over low heat and lightly grease it with butter to prevent sticking and enhance browning.
- Cook Pancakes: Spoon small, thick mounds of the batter onto the pan. Cover with a lid and cook for about 3 minutes until bubbles form and the edges are set.
- Flip Pancakes: Flip the pancakes carefully to avoid deflating them and cook for another 3 minutes, or until golden brown and puffed up.
- Serve: Serve the pancakes immediately, optionally topping with syrup, whipped cream, or fresh fruit for added flavor.
Notes
- Use low heat to ensure the pancakes cook through without burning.
- Be gentle when folding the egg whites to maintain the pancake’s fluffiness.
- These pancakes are best served fresh and warm.
- You can substitute milk with any plant-based milk if desired.
