These cloud-like pancakes are made by folding whipped egg whites into a rich batter, then gently steaming them in a pan until pillowy and golden. Perfect for a café-style breakfast at home!
Ingredients (makes 4 pancakes)
- 2 large eggs, yolks and whites separated
- 2 tbsp whole milk
- ¼ tsp vanilla extract
- ¼ cup all-purpose flour (30 g)
- ¼ tsp baking powder
- 2 tbsp sugar
- ½ tsp lemon juice or cream of tartar (helps stabilize egg whites)
- 1 tbsp butter or neutral oil (for greasing the pan)
- Powdered sugar, whipped cream, or fruit (for serving)
Instructions
- Make the Batter
- In a bowl, whisk egg yolks, milk, and vanilla until smooth.
- Sift in flour and baking powder, whisking gently until just combined.
- Whip Egg Whites
- In a clean bowl, beat egg whites with lemon juice.
- Gradually add sugar while whipping until stiff, glossy peaks form.
- Fold
- Gently fold ⅓ of the egg whites into the yolk batter to lighten.
- Fold in the remaining whites carefully, keeping as much air as possible.
- Cook Pancakes
- Heat a nonstick pan over low heat and lightly grease with butter or oil.
- Spoon the batter into tall mounds (use a large spoon or piping bag).
- Cover with a lid and cook for 4–5 minutes.
- Carefully flip, cover again, and cook another 3–4 minutes until golden and springy.
- Serve
- Dust with powdered sugar and top with whipped cream, syrup, or fresh fruit.
Tips for Success
- Cook low and slow — this helps the pancakes rise without burning.
- Use metal ring molds for extra height and perfect round shapes.
- Don’t overmix when folding in egg whites — keep the batter airy.