Ingredients
Equipment
Method
Preparation Steps:
- In a mixing bowl, whisk together the egg yolks, granulated sugar, milk, and vanilla extract until smooth. Gradually sift in the all-purpose flour, baking powder, and salt. Stir gently until just combined; be careful not to overmix.
- In a separate bowl, whip the egg whites using an electric mixer on medium speed until soft peaks form. Gradually add the remaining granulated sugar, continuing to beat until the egg whites reach stiff peaks.
- Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, ensuring not to deflate the mixture.
- Preheat your non-stick skillet over low heat. Grease the skillet lightly with oil or butter. Using a cookie cutter or ring mold, spoon the batter into the mold, filling it about halfway. Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottoms are golden and the tops are set.
- Carefully remove the mold and flip the pancakes. Cover again and cook for an additional 4-5 minutes until the other side is golden and the pancakes are cooked through.
- Stack the pancakes high on a plate, dust with powdered sugar, and serve with your favorite toppings such as whipped cream, fresh fruits, or maple syrup.
Notes
- Ensure egg whites are whipped to stiff peaks for maximum fluffiness.
- Cook on low heat to avoid burnt bottoms.
- Store leftovers in an airtight container for up to 2 days.