Ingredients:

• 2 eggs (separated)
• 15g sugar (approximately 1 tablespoon)
• 20g cornstarch (about 2 tablespoons)
• Vanilla flavor (optional)
• 10g sugar for meringue (about 2 teaspoons)

Step-by-Step Instructions:

1. Separate the eggs:
   • Carefully crack the eggs and separate the yolks from the whites into two different bowls. Set the whites aside for now, as we’ll whip them later.
2. Prepare the yolk mixture:
   • Add 15g of sugar (1 tablespoon) to the egg yolks.
   • Add vanilla flavor (optional) for an extra layer of aroma.
   • Mix the sugar and yolks thoroughly until the sugar dissolves and the mixture becomes smooth. Continue stirring until you no longer hear the sound of the sugar particles rubbing against the bowl.
   • Once the mixture is smooth, add 20g of cornstarch (around 2 tablespoons).
   • Mix the yolks and cornstarch until the mixture becomes slightly thick and yellow. Once everything is well combined and liquefied, set the mixture aside.
3. Prepare the meringue:
   • In the separate bowl with egg whites, begin to whip them at a low speed using a hand mixer or whisk until small bubbles form.
   • Once the bubbles appear, add 5g of sugar (1 teaspoon) and continue whipping, this time at medium speed.
   • As more foam forms, add another 5g of sugar (1 teaspoon) and increase the speed to high.
   • Continue whipping the whites until they form stiff peaks and the foam becomes firm. You’ll know the meringue is ready when it holds its shape.
4. Combine the yolk and meringue:
   • Gently pour the yolk mixture over the meringue.
   • Using a spatula, carefully fold the yolk mixture into the meringue. Be sure to mix slowly and gently to maintain the airiness of the foam as much as possible.
   • Mix until the batter turns a light vanilla ice cream color and is well combined.
5. Cooking the pancakes:
   • Heat a non-stick pan over low heat. Lightly grease the pan with a small amount of oil or butter to prevent sticking.
   • Scoop a ladleful of the batter and gently pour it onto the pan. If you prefer thicker pancakes, add a bit more batter on top of the first scoop.
   • Cover the pan with a lid and cook over low heat for 4-5 minutes, allowing the pancakes to rise and set on one side.
   • After 4-5 minutes, gently flip the pancake over and cook the other side for an additional 3-4 minutes until both sides are golden and fluffy.
   • Repeat the process with the remaining batter.
6. Serving:
   • Once all your pancakes are cooked, you can serve them immediately while they are still warm. The fluffy, soft texture and sweet taste of these egg pancakes are best enjoyed fresh off the stove.

Cooking Tips:

• Whipping the meringue properly is key to achieving the perfect fluffy texture. Make sure your bowl and whisk are clean and dry before whipping the egg whites.
• Cook over low heat to avoid burning the pancakes and to allow them to rise gently, maintaining their fluffiness.
• Don’t overmix the meringue and yolk mixture. Gently fold them together to avoid deflating the foam.
• For added flavor, you can sprinkle cinnamon or nutmeg into the batter.

Storage: Egg pancakes are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a low oven (about 150°C/300°F) for 5-7 minutes or briefly microwave them, though they may lose some of their fluffiness.

Nutritional Facts (Per Pancake Serving):

• Calories: 120
• Protein: 5g
• Carbohydrates: 16g
• Fat: 4g
• Sugars: 7g
• Fiber: 0g

FAQs:

• Can I make this recipe without separating the eggs? While you can skip separating the eggs, it is the whipped egg whites that give these pancakes their signature fluffiness, so the result will be denser.
• Can I add fillings or toppings? Yes! These egg pancakes are very versatile. You can add chocolate chips, blueberries, or any other fillings directly into the batter before cooking, or top the pancakes with fresh fruits, honey, or syrup.
• How do I prevent the pancakes from sticking to the pan? Make sure to use a non-stick pan and lightly grease it with a small amount of oil or butter before cooking each batch.
• Can I make the batter in advance? It’s best to make the batter fresh, as the meringue will lose its airiness if left to sit. However, you can prepare the yolk mixture ahead of time and whip the whites right before cooking.

Conclusion: Fluffy egg pancakes are a delightful breakfast treat that will elevate your mornings with their soft, airy texture and gentle sweetness. This recipe is simple to make but delivers a result that feels gourmet. Whether you’re preparing a quick meal for yourself or serving them to loved ones, these pancakes are sure to impress with their unique fluffiness and comforting taste. As you enjoy each bite, you’ll experience how easy and fun it can be to turn basic ingredients into something special. With just a few tips, this recipe is sure to become a go-to favorite in your kitchen!