1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Butter, for greasing the pan
Directions
1. In a large mixing bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
2. Sift the flour and baking powder into the bowl and mix until the batter is smooth. Set aside.
3. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until frothy. Gradually add the sugar and continue to beat until stiff peaks form.
4. Gently fold the egg whites into the yolk mixture, being careful not to deflate them, until just combined.
5. Heat a non-stick skillet over low heat and lightly grease with butter.
6. Using a ring mold or simply freehand, spoon the batter into small, round shapes on the skillet.
7. Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottoms are golden and the tops are beginning to set. Carefully flip the pancakes and cook for another 3-4 minutes until cooked through.
8. Remove the pancakes from the skillet and serve immediately with your favorite toppings.
Variations & Tips
For a citrusy flavor, add a teaspoon of lemon or orange zest to the batter. You can also mix in chocolate chips or blueberries for a delightful surprise inside each pancake. If you prefer a gluten-free option, substitute the all-purpose flour with an equal amount of almond or coconut flour. Don’t be afraid to experiment with different extracts like almond or coconut to give your pancakes a unique twist.
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