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Ingredients
- Large Bowl:
- 1 cup of white flour
- 1 tbsp white sugar
- 2 tsp baking powder
- pinch of salt
- Small Bowl:
- 2 eggs
- 1 tsp of vanilla
- 1 tbsp of oil
- 1 cup of milk
Details
Servings 2
Preparation
Step 1
In a large bowl mix together 1 cup of flower, 1 tbsp of white sugar 2 tsp of baking powder; then add a pinch of salt. Grind it together with a wooden spoon till it is fully mixed.
Grab two small bowls. Using the two eggs crack the egg against the side of one of the bowls. Peal back only half of the shell (keeping the yoke inside) separate the egg white by moving the yoke between the two separated egg shells and let the egg white drip into the one small bowl. Once all the white is removed put the yoke in the other bowl.
in the bowl with the yokes add 1 tsp of vanilla, 1 tbsp of oil and a cup of milk and then mix together. In the other bowl with the egg whites grab a manual blender and blend the whites till they become thick and phony. (almost like whipping cream). Then mix the two bowls into one.
Create a hole in the bowl of the dry ingredients. Pour the bowl with the liquids into the dry bowl then mix together.
Heat the table top (or pan) to 350 F and add some olive oil to the surface. Using a large spoon pour pancake mix based on your preference of size. cook on one side till bubbles appear all around the cooking batter. Flip the batter when the pancake appears to be covered with popped bubbles. Cook both sides till gold brown and serve.
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