Ingredients
Scale
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon cream of tartar
- Butter or oil, for greasing the pan
- Powdered sugar, for dusting (optional)
If you’re running low on ingredients, don’t fret. You can substitute almond milk for whole milk or use lemon juice in place of cream of tartar to stabilize the egg whites.
Instructions
- Start by separating the egg whites and yolks into two separate bowls.
- In the bowl with the yolks, add the sugar and whisk until the mixture is pale and creamy. Stir in the vanilla extract and milk.
- Sift the flour and baking powder into the yolk mixture, gently folding until well combined.
- In the bowl with the egg whites, add the cream of tartar. Beat on medium-high speed until soft peaks form.
- Gently fold a third of the egg whites into the yolk mixture to lighten it. Carefully fold in the remaining egg whites until just combined, taking care not to deflate the mixture.
- Heat a non-stick skillet over low heat and lightly grease it with butter or oil.
- Spoon the batter onto the skillet, forming small mounds. Cover with a lid and cook for 4-5 minutes, or until the bottom is golden brown.
- Gently flip the pancakes and cook for another 3-4 minutes on the other side.
- Once cooked, transfer to a plate and dust with powdered sugar if desired. Serve immediately and savor each fluffy bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International