A fluffy giant pancake as light as a cloud, made with just 4 ingredients by separating the yolks and whites to achieve a soft texture. It can be cooked in a lightly greased, covered non-stick pan; the recipe can be adapted to make several smaller pancakes.
Separate the egg yolks from the egg whites.
Add the sugar, flour, and milk to the egg yolks; mix until smooth.
Whisk the egg whites until stiff peaks form.
Fold the whipped egg whites into the yolk mixture, mixing from bottom to top so as not to deflate them.
Heat a lightly greased non-stick pan; cook the pancake covered.
Flip the pancake when the top surface is well set and finish cooking.
Serve warm; you can make one giant pancake or four smaller ones depending on your preference.
Non-stick pan
Bowls
Whisk or stand mixer for whipping the egg whites
Lid
Store in the fridge for 2-3 days
Alternative method: to separate the yolks from the whites, you can use the bottle trick described in the post. Easy recipe, ideal for a snack.
Italia, Lombardia
| Energy (kcal) | 159.33 |
| Carbohydrates (g) | 17.21 |
| of which Sugars (g) | 7.89 |
| Fat (g) | 5.92 |
| of which Saturates (g) | 2.14 |
| Protein (g) | 10.23 |
| Fiber (g) | 0.29 |
| Sale (g) | 0.1 |
