Ingredients
- 2 large eggs separated
- 1 1/2 tablespoons whole milk
- 1/4 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 1/2 tablespoons granulated sugar
- Butter or oil for greasing the pan
Instructions
- In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
- Sift the all-purpose flour and baking powder into the egg yolk mixture. Mix until the batter is smooth.
- In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until frothy.
- Gradually add the granulated sugar while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form.
- Gently fold 1/3 of the meringue into the egg yolk mixture to lighten it. Then carefully fold in the remaining meringue until fully incorporated.
- Heat a non-stick skillet over low heat and lightly grease with butter or oil. Scoop the batter onto the skillet in greased 1/2-inch ring molds to form tall pancake mounds.
- Cover the skillet with a lid and cook for about 5 minutes, or until the bottoms are golden brown.
- Carefully flip the pancakes in their molds, cover, and cook for an additional 3-5 minutes, or until cooked through.
- Remove the pancakes from the skillet and serve immediately with your favorite toppings.