Description
A delicious and airy twist on traditional pancakes that are soft, fluffy, and feel like a cloud.
Ingredients
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Oil (for cooking)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
- In a large bowl, beat the egg whites until they form stiff peaks.
- In another bowl, whisk together the egg yolks, milk, vanilla extract, and lemon zest.
- Gently fold in the flour and baking powder until just combined.
- Add the whipped egg whites to the yolk mixture, folding carefully to keep the mixture airy.
- Heat a non-stick skillet over low heat and lightly coat it with oil.
- Use a mold or ring in the pan and fill it about halfway with the batter. Cover the skillet with a lid and cook for about 4-5 minutes.
- Carefully flip the pancakes and cook for another 4-5 minutes until they are golden and cooked through.
- In a bowl, whip the cold heavy cream with granulated sugar and vanilla until soft peaks form, and serve alongside your pancakes.
Notes
Serve tall and fluffy. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat for the best texture.