Ingredients
Method
Prepare the Egg Yolks:
- Separate the egg whites and yolks into two bowls.
- To the yolks, add milk, vanilla extract, and lemon zest. Whisk until combined.
- Sift in the flour and baking powder, then whisk until smooth. Set aside.
Whip the Egg Whites:
- Add white vinegar or lemon juice to the egg whites.
- Using a hand mixer, beat on medium speed until frothy.
- Gradually add sugar while continuing to beat. Increase to medium-high speed and whip until stiff peaks form.
Combine the Batter:
- Add one-third of the meringue to the egg yolk mixture. Gently fold with a spatula until incorporated.
- Add the remaining meringue in two batches, folding carefully to maintain the airy texture.
Prepare the Skillet:
- Lightly oil a nonstick skillet and preheat it over the lowest heat setting.
- Scoop the batter onto the skillet using a large spoon, cookie scoop, or piping bag. Stack the batter to create tall pancakes.
Cook the Pancakes:
- Cover the skillet with a lid and cook the pancakes for 4–5 minutes.
- Gently flip them, cover, and cook for an additional 3–4 minutes until golden brown and cooked through.
Serve:
- Plate the pancakes and top with whipped cream, berries, powdered sugar, or maple syrup. Serve immediately.
Notes
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for a smoother batter.
- Don’t Overmix: Be gentle when folding the meringue into the batter to keep it light and airy.
- Cooking Temperature: Use low heat to prevent the pancakes from browning too quickly or cooking unevenly.
- Storage: These pancakes are best enjoyed fresh. Leftovers can be stored in the fridge for up to a day but may lose their fluffiness.
- Customization: Add a touch of cinnamon or nutmeg for extra flavor, or mix chocolate chips into the batter for a fun twist.