Working time: 30-40 min
Degree of difficulty: medium
Servings: 2
Ingredients
-eggs:2 -vanilla essence: 1*teaspoon -milk (vegetable/animal origin): 3*spoon -flour: 3*spoon -baking powder: 1*teaspoon -sugar (I used stevia for a healthier and low-calorie option): 3*spoon -lemon juice (optional): 1*teaspoon
Preparation
Take the eggs and separate the yolks from the whites.
Add the milk and vanilla essence to the container with the egg yolks. Interfere.
Then add the flour and baking powder. Mix again.
Add the lemon juice to the egg whites container and mix with a MIXER.
Then gradually add the sugar. Mix until the desired composition is reached (you can check by turning the bowl upside down, and if the mixture does not fall, then the composition is ready :)).
If you have reached this far, put the pan you are going to use on the heat (at a low temperature), to be ready for use.
From the composition you have just mixed, gradually take amounts of the mixture and incorporate them into the yolks, using a spoon/spatula.
Add the mixture to the pan using a ladle or a spoon, to fry the pancakes.
To prevent the pancake from sticking to the pan, I chose to use a little coconut butter, but you can use anything else you like.
Very important: every time you put the composition to be fried, add a teaspoon of water to the pan. Put the lid on and wait until it browns. The same when the pancake is turned on the other side. The lid and the water that is added every time, help the "fluffy" appearance of the pancakes.
For the toppings I used some banana, honey and a vegetable vanilla yogurt.
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