Recipe by Foodiecooklab
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.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Separate the egg yolks from the egg whites.
Step 2 of 7: Add the sugar, flour, and milk to the egg yolks; mix until smooth.
Step 3 of 7: Whisk the egg whites until stiff peaks form.
Step 4 of 7: Fold the whipped egg whites into the yolk mixture, mixing from bottom to top so as not to deflate them.
Step 5 of 7: Heat a lightly greased non-stick pan; cook the pancake covered.
Step 6 of 7: Flip the pancake when the top surface is well set and finish cooking.
Step 7 of 7: Serve warm; you can make one giant pancake or four smaller ones depending on your preference.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving90 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 600 kJ143 kcal | 667 kJ159 kcal |
| Fat | 5.33 g | 5.92 g |
| of which saturated fatty acids | 1.93 g | 2.14 g |
| Carbohydrates | 15.49 g | 17.21 g |
| of which sugars | 7.1 g | 7.89 g |
| Fibre | 0.26 g | 0.29 g |
| Protein | 9.21 g | 10.23 g |
| Salt | 0.09 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
