Fluffy golden pancakes will be the perfect breakfast for the whole family. They are not at all greasy, filling and aromatic. Their impeccable taste will be emphasized by your favorite jam, syrup or honey.
Carefully separate the eggs at room temperature into yolks and whites. Place the yolks in a dry and clean bowl, add 100 g of sugar. Mix the ingredients with a mixer on medium speed or a simple whisk until a light yellow creamy mass is formed.
Pour 200 ml of milk into the bowl with the sugar-yolk mass. Use fresh milk of medium fat content at room temperature. Whisk everything at high speed until smooth and a porous unstable foam forms on the surface.
Add about a quarter of the sifted flour and mix the contents of the bowl with a mixer on low speed. When some of the flour is completely combined with the liquid base, add another quarter. Proceed in a similar manner to make a smooth dough similar in consistency to sour cream. At the end, add 1 teaspoon of baking powder, 60 ml of odorless vegetable oil and mix the mixture again.
Place the room temperature egg whites in a dry and completely degreased bowl. Add a pinch of salt. Wash the mixer beaters thoroughly and wipe dry. Beat the whites at high speed until stiff peaks form.
Place a small portion of the protein mass into the dough. Using a silicone spatula or spoon, slowly mix the dough until combined with the whites. Add another portion, repeat mixing. Proceeding in this manner, add the entire protein mass into the dough.
Place a fat-free frying pan with a thick bottom over medium heat. When it is well heated, use a ladle to put a portion (about 2 tbsp or 30 g) of dough into it. Allow it to spread freely into a round pancake about 10-13 cm in diameter.