2 large eggs – separated
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable or canola oil
1 cup milk (plus some for consistency)
1 and 1/3 cup all-purpose flour
1 teaspoon vanilla (optional)
Beat the egg whites until stiff – set aside. Beat the egg yolks with the sugar and salt until well combined. Add baking powder, beat until just mixed. Add flour, milk, oil and vanilla. Beat until smooth (try not to over-mix).
Gently fold in the beaten egg whites. Let batter sit for 15 to 30 minutes prior to cooking.
In a large frying pan or griddle over medium heat, melt 2 teaspoons butter.
Dollop batter in 1/4 cup to 1/3 portions per pancake. Once the tops are covered with bubbles and the edges appear dry, flip the pancakes and cook the other sides to golden brown. Add additional butter to pan for each batch of pancakes.
Serve hot with your favorite topping.
*All images from Mr. Breakfast
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