Ingredients
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- 2 large eggs
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- 2 tablespoons milk
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- ½ teaspoon vanilla extract
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- 1 teaspoon lemon zest (optional)
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- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
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- ¼ teaspoon baking powder
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- ½ teaspoon white vinegar (or lemon juice)
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- 2 tablespoons granulated sugar
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- Oil (any neutral oil, for cooking)
Instructions
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- Separate the egg whites and egg yolks into two different mixing bowls.
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- To the yolks, add milk, vanilla extract, and lemon zest if using. Whisk briefly. Sift in the flour and baking powder. Mix until smooth.
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- To the egg whites, add vinegar or lemon juice. Beat until frothy, then gradually add sugar. Continue beating until stiff peaks form.
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- Fold in ⅓ of the meringue into the yolk mixture using a spatula until evenly incorporated. Fold in the remainder gently, ensuring no streaks remain.
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- Heat a nonstick pan over low heat and lightly oil it. Remove any excess oil.
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- Scoop or pipe the batter into the pan to form 2 to 3 pancake mounds.
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- Cover and cook each side for 7-8 minutes on the first side, and 5-6 minutes after flipping, until golden and cooked through.
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- Serve immediately with your favorite toppings.
Notes
Cooking Notes:
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- For the fluffiest texture, be careful not to overmix the batter.
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- Cook on low heat to ensure the pancakes cook evenly without burning.
These instructions are designed to guide you through the process of making these luxurious pancakes, ensuring a perfect result that will impress anyone who tries them. Enjoy the process and the delicious outcome!