Description
Deliciously light and fluffy pancakes made with a whipped egg white technique for a perfect breakfast.
Ingredients
Scale
- 2 large eggs (separated)
- 1 tablespoon milk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/8 teaspoon cream of tartar (or a few drops of lemon juice)
- Butter or neutral oil (for greasing)
- Powdered sugar (for dusting, optional)
- Fresh berries and maple syrup (optional for serving)
Instructions
- In a bowl, whisk egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder. Mix until combined.
- In another clean bowl, beat egg whites. Once frothy, add cream of tartar. Gradually add sugar and whip until stiff peaks form.
- Gently fold one-third of the whipped egg whites into the yolk mixture to loosen it. Fold in the remaining meringue gently in batches.
- Heat a non-stick skillet on low heat. Grease the pan and inside of pancake rings. Place rings in skillet and warm with lid on for 1–2 minutes.
- Spoon batter into rings, filling 3/4 full. Slightly dome the tops and quickly cover the skillet to trap steam.
- Cook for 4–5 minutes. When the bottom is golden, carefully flip. Cover and cook another 4–5 minutes.
- Remove from rings gently. Serve warm with powdered sugar, berries, or syrup if desired.
Notes
- Make sure to whip the egg whites to stiff peaks for the best texture.
- For an extra flavor, add a pinch of cinnamon to the batter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg