These are some of the best pancakes I’ve had in a while, and make for a lovely, light breakfast. Totally worth the effort of whipping the egg whites! I adapted this recipe from many different sources including NY Times and Kirbie’s Cravings. Enjoy!

• 6tbsp cake flour
• ¼ cup almond milk
• 1tsp baking powder
• 1 tspvanilla extract
• 6tbsp caster’s white sugar
• 4 egg whites and 2 egg yolks (separated)
• 1 TBSP lemon juice

• In a stand mixer with the whisk attachment, whisk chilled egg whites (4) and lemon juice until frothy (approx. 1 min). Then add 5 TBSP caster’s sugar (1 TBSP at a time). When all the sugar is in, increase to highest speed until stiff peaks form. (About 3-4 minutes.) Your meringue should be able to hold its form and if you turn the mixing bowl upside down, the meringue will not slide out.
• In a separate bowl, beat the 2 egg yolks, adding baking powder, 1 TBSP remaining caster’s sugar, baking powder, vanilla extract, almond milk and cake flour. Whisk until well combined.

• Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.
• Gently fold the meringue into the yolk mixture with a rubber spatula until no streak remain. Reiterate to do this gently to ensure the meringue remains fluffy.

• Many recipes recommend using 3-inch pastry rings, but ain’t no one got a time or budget for that (at least I don’t). So, I just ladled 1/4 cup of batter onto the skillet for each pancake. Then cover and allow to cook (and rise) for 3-4 minutes.
• Use two rubber spatulas to flip the pancake so the pancake batter on top is not disturbed. Cover and cook for another 2-3 minutes until pancakes are completely cooked and golden brown on both top and bottom.

• Serve warm with syrup, powdered sugar, whipped cream, fruit, or other toppings of your choice.