These fluffy pancakes are perfect for a quick breakfast or a delightful brunch for one. Made without baking powder, they still rise beautifully thanks to the whipped egg whites. Enjoy them with your favorite toppings!
Ingredients
- 1 large egg
- 1 tablespoon granulated sugar
- 1/4 cup milk (any kind)
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter (for cooking)
- Optional toppings: Maple syrup, fresh fruit, whipped cream, or chocolate chips
Instructions
Step 1: Prepare the Egg
- Separate the Egg: Carefully separate the egg yolk from the egg white. Place the egg white in a medium mixing bowl and the yolk in a separate small bowl.
Step 2: Mix the Wet Ingredients
- Combine Wet Ingredients: To the bowl with the egg yolk, add the granulated sugar, milk, and vanilla extract. Whisk until well combined and smooth.
Step 3: Add Dry Ingredients
- Incorporate Flour and Salt: Sift the all-purpose flour and salt into the wet mixture. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 4: Whip the Egg White
- Whip the Egg White: Using a hand mixer or a whisk, beat the egg white until stiff peaks form. This will help create a fluffy texture in your pancakes.
Step 5: Fold in the Egg White
- Combine Mixtures: Gently fold the whipped egg white into the pancake batter. Use a spatula to carefully incorporate the egg white without deflating it too much.
Step 6: Cook the Pancake
- Heat the Pan: In a non-stick skillet, melt the butter over medium heat. Make sure the butter coats the bottom of the pan evenly.
- Pour the Batter: Once the butter is melted and bubbling, pour the pancake batter into the skillet. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set.
Step 7: Flip and Finish Cooking
- Flip the Pancake: Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
