Pancakes with vanilla
7 servings
60 minutes
Vanilla pancakes are airy and fragrant flatbreads that originated from American cuisine, becoming a symbol of cozy breakfasts. The delicate texture of the batter, the light sweetness of vanilla, and the golden crust make them an ideal treat for morning coffee or evening tea. Thanks to well-beaten egg whites and baking powder, pancakes achieve incredible fluffiness. They can be served with honey, fruits, or syrup, creating endless flavor variations. Vanilla adds a special warm note that makes each serving a true delight. It's not just a dish but a moment of joy you want to repeat over and over.
1
Separate the yolks from the whites. Whisk the yolks with sugar until a white mass forms. Add milk and vanillin, and whisk until frothy.
- Chicken egg: 3 pieces
- Sugar: 5 tablespoon
- Milk: 350 ml
- Vanillin: 5 g
2
Sift the flour and add the baking powder. Carefully mix everything with a mixer. Add vegetable oil and mix.
- Wheat flour: 250 g
- Baking powder (raising agent): 5 g
- Vegetable oil: 3 tablespoons
3
Whip the egg whites separately to a fluffy mass, adding a pinch of salt.
- Chicken egg: 3 pieces
- Salt: pinch
4
Mix both masses and stir with a spoon.
- Chicken egg: 3 pieces
5
Cook like regular pancakes.
