Fluffy Pancakes
Ingredients:
- 1 ¼ cups (155 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- ½ teaspoon vanilla extract
- 2 large eggs
- 1 cup (240 ml) milk
Directions:
- In a mixing bowl, combine the flour, sugar, and baking powder. Whisk until well blended.
- Separate the egg whites from the yolks. In a separate bowl, mix the egg yolks with the milk and vanilla extract.
- Add the milk mixture to the dry ingredients. Stir until just combined; a few lumps are fine.
- Beat the egg whites in a clean bowl until stiff peaks form, then gently fold them into the batter.
- Heat a non-stick pan or griddle over medium heat. Add a small amount of oil or butter.
- Pour about a tablespoon of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Remove from the pan and repeat with the remaining batter. Serve warm with your favorite toppings.
Serving Suggestions:
- Top with maple syrup, fresh fruits, whipped cream, or chocolate chips.
- Serve alongside scrambled eggs and bacon for a hearty breakfast.
- Add a dollop of yogurt and fresh berries for a lighter option.
Cooking Tips:
- Avoid overmixing the batter to ensure fluffy pancakes.
- Use medium heat to cook the pancakes evenly without burning.
- Ensure egg whites are beaten to stiff peaks for the fluffiest texture.
Nutritional Benefits:
- Flour: Provides essential carbohydrates for energy.
- Eggs: Rich in protein and healthy fats.
- Milk: Supplies calcium and vitamin D.
- Sugar: Adds sweetness; use in moderation.
Dietary Information:
- Vegetarian: Suitable for vegetarians.
- Gluten-Free Option: Substitute with gluten-free flour blend.
Nutritional Facts (per serving, makes 4 servings):
- Calories: 220
- Protein: 7 g
- Carbohydrates: 30 g
- Fat: 8 g
- Sodium: 300 mg
Storage: