Cooking Instructions

• Whisk the egg yolks, milk, and vanilla in a bowl.
• Add flour, baking powder, and salt to the egg yolk mixture. Mix well and set aside.
• Beat egg whites with an electric mixer until frothy. Add sugar and continue beating to stiff peaks.
• Set your skillet on low heat and let a small pat of butter melt.
• Fold a third of the egg whites into the yolk mixture. Once homogenous, gently fold in the rest.
• Scoop 4-5 batter scoops onto the skillet, then add a second round of scoops on top. Add 1 tablespoon of water, cover and set timer for 2 minutes.
• After 2 minutes, add another scoop on each pancake and continue cooking for 5-6 minutes with the lid on.
• Check for golden brown bottom. If not, increase heat and cook for 1 more minute. Flip pancakes, sprinkle with water, and cover.
• Cook for another 4 minutes until golden brown and sides are dry. Repeat with remaining batter.
• Serve pancakes immediately with toppings of your choice. Leftovers can be kept in an airtight container at room temperature.