ingredients

Egg yolks:

• 2 egg yolks
• 1 ½ Tbsp milk
• ¼ tsp vanilla extract
• 3 Tbsp all-purpose flour
• ¼ tsp baking powder
• A tiny pinch of salt

Egg whites:

• 2 egg whites
• ½ tsp lemon juice
• 2 Tbsp sugar

Cooking:

• Vegetable oil or unsalted butter

directions

Prep

Separate the eggs, placing the yolks in a small bowl and the whites in a large bowl.

Egg yolks

Add the milk, vanilla extract, and salt to the egg yolks and whisk until smooth and combined. Place a fine strainer over the bowl and sift through the flour and baking powder. Gently mix until there are no lumps, but do not overmix.

Egg whites

Add the lemon juice to the egg whites and beat on medium speed until they become foamy. Add ⅓ of the sugar and beat on high speed until soft peaks form. Then, add another ⅓ of the sugar and continue beating until the foam doubles in volume. Finally, add the remaining sugar and beat until the peaks are stiff enough to hold their shape and glossy in appearance.

Combine

Pour the yolk mixture over the whipped whites and gently fold in until no streaks remain. Be careful not to overmix.

Cooking

Heat a pan on medium heat and grease very lightly. Reduce heat to low and scoop the mixture into the pan. Dollop the remaining batter on top of each and smooth it over. Add a spoonful of water and cover with a lid. The steam will help the pancakes rise and cook faster. Cook for about 4-5 minutes on low heat. They are ready to be flipped when the sides start to set. Flip carefully and cook for 3-4 minutes, or until they are cooked through.