How to Store Fluffy Pancakes
Batter: The pancake batter should be used immediately. Since whipped egg whites are incorporated into the batter, storing it in the fridge will cause the air to dissipate, affecting the fluffiness.
Cooked Pancakes: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place the pancakes on a baking sheet and warm them in the oven at 200°F for about 10 minutes.
Ingredients
EGG YOLKS 2
MILK 25 ml
PURE VANILLA EXTRACT
to taste
ALL PURPOSE FLOUR 50 grams
EGG WHITES 3
WATER to taste
CHOCOLATE AND HAZELNUT CREAM
to taste
How to Make Fluffy Vanilla Pancakes
Place the egg yolks in a large mixing bowl.
Add the milk, flour, and vanilla essence and whisk to combine.
In another clean bowl, add the egg whites and sugar and mix with the electric mixer until firm.
Use a spatula to fold the whipped egg whites into the egg yolk mixture.
Continue to mix until all the ingredients are combined.
Use an ice cream scoop to pour the batter into a pan set over medium heat.
Cover and let it cook for 2 minutes.
Remove the lid, then use a spatula to carefully flip the pancakes and cover them with the lid again. Cook for 3 more minutes.
Serve the pancakes and decorate them with hazelnut cream and hazelnut grains.
Enjoy!
