Ingredients:
- 4 large eggs
- 250 grams of all-purpose flour
- 30 centiliters (about 1¼ cups) of milk
- 4 tablespoons of granulated sugar
- 2 teaspoons of baking powder
- 2 pinches of fine salt
- Oil (for greasing the pan)
Instructions:
- Prepare the Egg Mixture:
- Separate the egg whites from the yolks into two different bowls.
- In the bowl with the egg yolks, add the milk and whisk until fully combined.
- Add the granulated sugar, flour, baking powder, and salt to the yolk mixture. Stir everything together until smooth and lump-free.
- Beat the Egg Whites:
- In the second bowl with the egg whites, beat with a hand mixer or a whisk until stiff peaks form. This step will add air to the egg whites, making the pancakes light and fluffy.
- Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
- Cook the Pancakes:
- Heat a non-stick frying pan over medium heat and lightly grease it with oil.
- Pour 2 to 3 small ladles of batter onto the hot pan, spacing them well apart to allow for spreading.
- Cook for about 1 minute or until the bottom is golden brown and bubbles appear on the surface. Flip and cook for another minute or until golden brown on the other side.
- Serve:
- Transfer the cooked pancakes to a plate. Continue cooking the remaining batter in the same way.
- Serve hot, topped with maple syrup and pecans for added flavor and crunch.
Tip: For an extra indulgent breakfast, top with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your delicious homemade pancakes, a perfect breakfast treat!