I make pancakes in a thousand versions but when it comes to whipping egg whites there is nothing for everyone, I love that unique softness!

Is there anything better than a breakfast of fluffy, light, and irresistible pancakes? The version with whipped egg whites takes the fluffiness to the next level. They're my favorite because they have that frothy texture that seems to melt in your mouth.

Every time I make them, satisfaction is guaranteed, and the aroma that fills the kitchen is already a promise of deliciousness! The magic of these pancakes lies in their batter, which is as simple as ever to make, but with the secret of whipped egg whites that makes them as tall and fluffy as a cloud.

Whipped Egg White Pancakes: The Recipe for Fluffy Perfection

In short, they're perfect with any accompaniment, from classic maple syrup to hazelnut spread, or even just a drizzle of melted butter. Trust me, once you try them, you'll never go back. So, all that's left to do is put on your apron and join me in making this delicious recipe. Let's get started!

Preparation time: 10 minutes Cooking time: 5 minutes.

Ingredients for egg white pancakes

Makes about 12 whipped pancakes

• 400 g of
• 00 flour
• 500 ml of milk
• 4 eggs to be separated
• 2 egg whites
• 60 g of butter
• 60 g of sugar
• 1 sachet of baking powder
• 1 level teaspoon of bicarbonate of soda A tablespoon of vinegar Butter to taste for cooking

How to make egg white pancakes

Separate the yolks from the whites of the 4 eggs. Add the 2 extra yolks called for in the recipe to the egg whites and place them in a large bowl. Separately, sift the flour with the baking powder and baking soda to avoid lumps. Beat the egg whites until stiff with a pinch of salt, using a whisk.

In a second bowl, whisk the egg yolks and sugar until pale. Add the milk, melted butter, and tablespoon of vinegar. Mix well. Gradually incorporate the sifted flour, baking powder, and baking soda into the liquid mixture, stirring gently with a hand whisk or spatula to avoid lumps.

Fold the beaten egg whites into the remaining batter, stirring gently from the bottom up, taking care not to deflate the egg whites, keeping the batter airy. For an even fluffier result, let the batter rest for 10 minutes before cooking; I guarantee the result will be spectacular! Heat a nonstick pan and lightly grease it with butter. Pour a ladleful of batter into the center of the hot pan and cook over medium heat until bubbles form on the surface. Flip the pancake with a spatula and cook for another minute. Stack the pancakes on a plate and serve hot, accompanied with maple syrup, fresh fruit, or whatever you like. Enjoy your meal and happy holidays!