Recipe Details
Ingredients
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1 ½cupsall-purpose flour
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2tablespoonswhite sugar
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½teaspoonsalt
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4largeegg whites
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3cupsmilk
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4largeegg yolks
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3tablespoonsvegetable oil
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2teaspoonsvanilla extract
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1 tablespoon butter for the pan, or more as needed
Cooking Directions
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Sift together flour, sugar, and salt in a bowl.
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Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
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Mix milk, egg yolks, oil, and vanilla extract in a large bowl. Whisk in flour mixture until well combined. Fold in egg whites with a spatula.
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Heat a small piece of butter in a skillet and pour a small amount of batter into the skillet. Turn skillet so batter covers the bottom of the skillet. Cook until lightly browned on one side, 2 to 3 minutes. Flip pancake over and cook on the other side for 1 to 2 minutes more. Repeat with remaining batter, always melting a new small piece of butter in the skillet first.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories451 | |
| % Daily Value * | |
| Total Fat 19g |
24% |
| Saturated Fat 6g |
28% |
| Cholesterol 220mg |
73% |
| Sodium 430mg |
19% |
| Total Carbohydrate 52g |
19% |
| Dietary Fiber 1g |
5% |
| Total Sugars 16g |
|
| Protein 17g |
34% |
| Vitamin C 0mg |
0% |
| Calcium 245mg |
19% |
| Iron 3mg |
15% |
| Potassium 400mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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