Fluffy Pancakes

Ingredients

Serves 2–3 | Approx. 30 minutes

Pancake Batter

  • 3 egg whites
  • 1 tsp clear vinegar
  • 2 tbsp sugar
  • 2 egg yolks
  • 1½ tbsp milk
  • 10 g butter, melted
  • Seeds from ½ vanilla pod (or vanilla paste)
  • ¼ tsp salt
  • 3 tbsp all-purpose flour

For Frying

  • 25 g butter

For Serving

  • 200 g fresh fruit or berries (e.g. orange segments, raspberries, blueberries, blackberries)
  • 2½ dl crème fraîche or Greek-style yogurt (10%)

Directions

Prepare the Batter

  1. Whip the egg whites until they form firm peaks.
  2. Add the vinegar and gradually sprinkle in the sugar while continuing to whisk until glossy and stiff.
  3. In a separate bowl, mix the egg yolks with milk, melted butter, vanilla, and salt until smooth.
  4. Stir the flour into the yolk mixture until fully combined.
  5. Gently mix a spoonful of the whipped egg whites into the yolk batter to loosen it.
  6. Carefully fold in the remaining egg whites using light movements to keep the mixture airy.
  7. Transfer the batter to a piping bag for easier shaping in the pan.

Cook the Pancakes

  1. Heat a frying pan over medium heat and melt half of the butter without browning it.
  2. Spread the butter evenly across the pan surface.
  3. Pipe small rounds of batter (about 5–6 cm wide) into the pan.
  4. Cover with a lid and cook for about 3 minutes to allow them to rise and set.
  5. Remove the lid, flip the pancakes carefully, and cook for another 3 minutes.
  6. Repeat with the remaining batter, adding more butter as needed.

Serving

Serve warm with fresh fruit and a generous spoonful of crème fraîche or yogurt.