Milk (1/2 cup / 120ml)Milk adds moisture to the batter.

Using whole milk will give a richer taste, but any milk or milk alternative works.All-Purpose Flour (1 cup / 125g)Flour gives the pancakes structure.

Sifting it ensures no lumps and contributes to the light texture.Baking Powder (1 tsp)A leavening agent that gives extra lift to the pancakes.

Combined with the whipped egg whites, it ensures a fluffy, soft interior.

Vanilla Extract (1/4 tsp)Vanilla adds a subtle aromatic sweetness, enhancing the flavor without overpowering the delicate pancake.

Salt (1/4 tsp)A pinch of salt balances the sweetness and enhances flavor.

Butter (for greasing)Used to grease the pan and prevent sticking.

It also adds a slight richness to the outer layer of the pancakes.

Powdered Sugar (for dusting)For finishing touch—adds sweetness and a beautiful presentation.

Maple Syrup & Whipped Cream (Optional)Classic accompaniments for pancakes, providing extra indulgence and moisture.

Step-by-Step MethodSeparate the EggsGently separate the egg yolks and whites into two large bowls.

Be careful not to get any yolk into the whites, as this will prevent them from whipping properly.