How to make it
Read all instructions first - this is very important as the PROCESS is what makes flooooffffy pancakes - not the ingredients themselves!
Separate eggs, placing yolks in a medium bowl, and whites in the bowl of a stand mixer.
Place bowl with egg whites in freezer for 10 minutes.
Meanwhile, add milk, yogurt, and vanilla to yolks.
Sift in flour and baking powder. Stir until just combined.
Get out a large frying pan with a lid and place on stove over lowest heat to gradually warm.
Remove bowl form freezer and place on stand mixer with whisk attachment. Beat on medium-high for 2-3 minutes until egg whites become frothy.
With the mixer still going, slowly sprinkle in 1 Tbsp of sugar. Once added, sprinkle in the second Tbsp. Keep beating until soft peaks begin to form. This means - when you lift up the whisk, or draw a knife through the egg whites, little mountains will rise and hold form. The mixture will be glossy.
Slowly, using a whisk, add in 1/4 of the egg whites to the egg you mixture at a time. Continue until just combined. Careful not to deflate the mixture and stir gently.
Grease the pan, and use a piece of paper towel, such as Bounty, to remove any excess grease.
Using a 1/4 Cup or a 3Tbsp cookie scoop, place 2 - 3 dollops of batter evenly in prepared pan. You’ll want to be able to flip them gently later so leave space. This recipe makes 3 3”-4” inch pancakes or 4 2.5”-3” inch pancakes.
Add a second dollop of batter on top of the first - staking vertically. Allow to cook for 1 minute, and add one final scoop of batter on top.
Place a little bit of water (1/2 Tbsp) in the pan, and cover with a lid. Allow to cook for ~4-5 minutes, until tops look relatively dry.
Remove the lid. Using a spatula, flip / roll each pancake over.
Replace lid and allow to cook for an additional 2-4 minutes.
Serve with fresh fruit, whipped cream, maple syrup, or your favourite chocolate spread - I am loving this one from our local Roasted Nut.
Variations:
The classic - maple syrup and whipped cream!
Add lemon zest to the batter and serve with a blueberry compote. There is a great recipe here :)
Add a little more vanilla in the batter and some rainbows sprinkles for a birthday special! Top with whipped cream (or ice cream) and strawberries.
Smear with chocolate hazelnut spread and some fresh bananas! Top with a warm drizzle of peanut butter!
What you’ll need
2 eggs
1/2 tsp vanilla extract
1 Tbsp skim milk
1/2 Tbsp Greek Yogurt
1/4 Cup cake flour
1/2 tsp baking powder
2 Tbsps sugar
