1️⃣ Separate the eggs
Carefully separate the egg yolks and egg whites into two bowls.
👉 Make sure no yolk gets into the whites.
2️⃣ Make the yolk batter
- Add the milk to the egg yolks and whisk until smooth.
- Sift in the flour and baking powder.
- Mix until you get a thick, smooth batter with no lumps.
3️⃣ Whip the egg whites
- Add the lemon juice to the egg whites.
- Beat with a hand mixer, adding the sugar gradually.
- Whip until stiff, glossy peaks form.
4️⃣ Fold everything together
- Gently mix ⅓ of the whipped egg whites into the yolk batter.
- Carefully fold in the remaining whites using a spatula.
⚠️ Use light, folding motions to keep the batter airy.
5️⃣ Cook low and slow
- Heat a non-stick skillet over very low heat and lightly grease it.
- Scoop tall mounds of batter onto the pan.
- Cover with a lid and cook for 4–5 minutes.
- Carefully flip, cover again, and cook another 4–5 minutes.
👉 For extra fluffiness, add a teaspoon of water to the pan to create steam.
✨ Serve & Enjoy
Serve immediately while hot with:
- Powdered sugar
- Maple syrup
- Fresh berries
- Whipped cream or butter
💡 Pro Tips
- Keep the heat low—high heat will burn the outside before the inside cooks.
- Don’t press the pancakes while cooking.
- Best enjoyed fresh off the pan.