Light Pancakes

Ingredients

• 300 g Type 45 flour (Sift before use)
• 300 ml Whole milk (Room temperature)
• 45 g Unsalted butter (Melt, let cool)
• 16 g Baking powder (Add last)
• 40 g White sugar (Granulated)
• 1 pinch Salt (Optional)
• 2 packets Vanilla sugar (Or 1 tsp vanilla extract + sugar)
• 3 units Egg yolks (At room temperature)
• 3 units Egg whites (Optional: beat into foam for extra lightness)
• 1 tsp Vanilla extract (Optional, for extra flavor)

Instructions

1. Prepare the dry ingredients

   In a large bowl, combine the sifted flour, white sugar, salt, and the two packets of vanilla sugar. Do not add the baking powder yet.

   Time: PT5M

2. Incorporate the egg yolks and milk

   Add the three egg yolks to the dry ingredients, then pour in two‑thirds of the milk (about 200 ml). Whisk vigorously until you obtain a smooth, lump‑free batter.

   Time: PT3M

3. Add the remaining milk

   Pour in the remaining 100 ml of milk and mix again until the batter is smooth.

   Time: PT2M

4. Incorporate the melted butter

   Add the melted butter (45 g) to the batter and mix until fully incorporated.

   Time: PT2M

5. Add the egg whites and the baking powder

   Fold in the three egg whites (lightly beaten or whole) then the baking powder. Whisk quickly to distribute the leavening evenly.

   Time: PT2M

6. Rest the batter

   Let the batter rest at room temperature for at least 1 hour. You may cover it with plastic wrap or place it in the refrigerator for up to 5‑6 hours if desired.

   Time: PT1H

7. Preheat the pan

   Heat the pan over medium‑low heat for 5 minutes. The surface should be lightly warm but not smoking.

   Time: PT5M

   Temperature: medium

8. Cook the first side

   Pour a ladle of batter (or measure with a cup) into the pan to form a pancake of desired size. Cook for about 20 seconds until bubbles appear on the surface and the top is still raw.

   Time: PT20M

   Temperature: medium

9. Flip and cook the other side

   Flip the pancake with a spatula and cook another 20 seconds until golden and well puffed. Repeat until the batter is exhausted.

   Time: PT20M

   Temperature: medium

10. Serve

    Place the cooked pancakes on a plate, keep warm under aluminum foil if needed, then serve with honey, butter, jam or maple syrup as desired.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

6.5 g

Carbohydrates

29 g

Fat

6.8 g

Fiber

0.2 g