Fluffy Pancakes

Fluffy Pancakes

Ingredients:

• • 1 ¼ cups (155 g) all-purpose flour
  • 1 tablespoon (12 g) granulated sugar
  • 2 teaspoons (8 g) baking powder

• • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 cup (240 ml) milk

Directions:

• • In a mixing bowl, combine the flour, sugar, and baking powder. Whisk until well blended.
  • Separate the egg whites from the yolks. In a separate bowl, mix the egg yolks with the milk and vanilla extract.

• • Add the milk mixture to the dry ingredients. Stir until just combined; a few lumps are fine.
  • Beat the egg whites in a clean bowl until stiff peaks form, then gently fold them into the batter.
  • Heat a non-stick pan or griddle over medium heat. Add a small amount of oil or butter.

• Pour about a tablespoon of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
• Remove from the pan and repeat with the remaining batter. Serve warm with your favorite toppings.

Serving Suggestions:

• • Top with maple syrup, fresh fruits, whipped cream, or chocolate chips.
  • Serve alongside scrambled eggs and bacon for a hearty breakfast.
  • Add a dollop of yogurt and fresh berries for a lighter option.

Cooking Tips:

• • Avoid overmixing the batter to ensure fluffy pancakes.
  • Use medium heat to cook the pancakes evenly without burning.

• Ensure egg whites are beaten to stiff peaks for the fluffiest texture.

Nutritional Benefits:

• • Flour: Provides essential carbohydrates for energy.

• • Eggs: Rich in protein and healthy fats.
  • Milk: Supplies calcium and vitamin D.
  • Sugar: Adds sweetness; use in moderation.

Dietary Information:

• • Vegetarian: Suitable for vegetarians.
  • Gluten-Free Option: Substitute with gluten-free flour blend.

Nutritional Facts (per serving, makes 4 servings):

• • Calories: 220
  • Protein: 7 g

• • Carbohydrates: 30 g
  • Fat: 8 g
  • Sodium: 300 mg

Storage:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They will keep for up to 2 months.