Delicately sweet, airy, and melt-in-your-mouth delicious!

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🥄 Ingredients:

• 1 cup all-purpose flour 🌾

• 1 tbsp baking powder 🌟

• 2 tbsp sugar 🍬

• A pinch of salt

• ¾ cup whole milk 🥛

• 2 large eggs, separated 🥚

• 1 tsp vanilla extract

• 2 tbsp unsalted butter, melted 🧈

• A bit of oil, for greasing the pan

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👩‍🍳 Instructions:

1. Prepare the dry ingredients:
   In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.

2. Mix the wet ingredients:
   In a separate bowl, whisk the egg yolks, milk, vanilla, and melted butter until well combined.

3. Combine wet & dry:
   Gently stir the wet mixture into the dry ingredients. Don’t overmix — just until combined.

4. Whip the egg whites:
   In a clean bowl, beat the egg whites until stiff peaks form (about 3–5 minutes). This gives the pancakes their iconic fluff.

5. Fold carefully:
   Gently fold the whipped egg whites into the batter in 3 additions. Use a spatula to keep the batter light and airy.

6. Cook low & slow:
   Heat a non-stick pan over low heat and lightly oil it. Use a ring mold if you want tall pancakes.
   Scoop the batter into the pan (about 1/3 cup per pancake). Cover the pan with a lid.

7. Steam-cook the pancakes:
   Cook for 4–5 minutes, then gently flip and cook another 4–5 minutes, covered, until golden and jiggly.
   Don’t rush — low heat is key!

8. Serve immediately:
   Top with whipped cream, fresh fruit, syrup, or a dusting of powdered sugar. 🍓🍯

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💡 Tips for Success:

• Use room temperature eggs for better whipping.

• Don’t skip folding gently — this creates the soufflé texture.

• Ring molds help the pancakes rise tall and evenly.