Light & Fluffy Pancakes (Whipped Egg Whites)

Ingredients

• 1/2 cup all-purpose flour

• 1/2 cup milk

• 1½ tsp lemon juice or white vinegar (buttermilk substitute)

• Egg Option A

• 1 large egg + 30g egg white

• Egg Option B

• 2 large eggs (separated)

• Other Ingredients

• 1 tbsp sugar

• 1 tsp baking powder

• Pinch of salt

• 1 tbsp neutral oil (vegetable or canola)

Directions

1. Make buttermilk substitute by stirring lemon juice or vinegar into the milk. Let sit for 5 minutes.

2. Mix dry ingredients by whisking together flour, sugar, baking powder, and salt in a bowl.

3. In a separate bowl, whisk together egg yolk(s), oil, and buttermilk substitute.

4. Combine wet and dry ingredients. Stir gently until just combined. Small lumps are fine and preferred.

5. Beat egg white(s) until stiff peaks form using a hand mixer or whisk.

6. Gently fold whipped egg whites into batter in two additions. Keep as much air as possible by using a gentle folding motion.

7. Heat a lightly oiled pan over medium-low heat. Pour ⅓ cup batter per pancake.

8. Pancake is ready to flip when the top bubbles and the bottom is browning. Flip once and cook until set.

9. Serve immediately while hot and fluffy.