Soft Pillowy Pancakes (Print Version)
# Ingredients:
→ Batter Mix
01 -
2 big eggs, whites and yolks separated
02 -
A splash of milk (about 2 tablespoons)
03 -
Half a teaspoon of vanilla
04 -
Grated zest from 1 teaspoon lemon (if you feel fancy)
05 -
1/4 cup plain flour
06 -
1/4 teaspoon of baking powder
07 -
Half a teaspoon of vinegar or lemon juice
08 -
2 spoons of sugar
09 -
Mild cooking oil
→ Toppings (Optional)
10 -
Fluffy whipped cream with sugar
11 -
Fresh berries, your pick
12 -
A sprinkle of powdered sugar
13 -
Drizzle of maple syrup
→ Cream Topping
14 -
Chilled heavy whipping cream, 1/2 cup
15 -
1 spoon of sugar
16 -
A touch of vanilla extract (1/2 teaspoon)
# Instructions:
01 -
Separate the eggs carefully, putting egg whites in one bowl and yolks in another. Whisk yolks together with milk, vanilla, and the optional lemon zest. Add flour and baking powder after sifting, then whisk until the mixture is silky smooth.
02 -
Pour vinegar into your egg whites and whisk until a foamy texture forms. Slowly sprinkle the sugar in and keep beating until stiff peaks make an appearance.
03 -
Take a portion of the fluffy meringue and gently mix it into the yolk concoction. Add the rest in portions, folding carefully each time so the air stays in.
04 -
Put your pan on a very low heat and add a dab of oil. Remove extra oil with a wipe. Spoon or pipe dollops of the batter into tall piles on the pan. Cover and cook for 7-8 minutes till the bottoms are golden.
05 -
Flip the delicate pancakes oh-so-carefully. Cover again and cook for another 5-6 minutes until they're fully done.
06 -
Serve your stack right away while warm. Add whipped cream, berries, powdered sugar, maple syrup—or all of the above if you'd like!
# Notes:
01 -
Enjoy best when they're still warm and fluffy
02 -
They'll shrink a bit over time but stay soft
03 -
A great choice for a special breakfast or brunch