Egg yolk

3/4 cup milk

2 tablespoons melted butter

1 teaspoon vanilla extract (optional but highly recommended for a warm, aromatic flavor)

Whisk until fully combined and smooth.

Step 4: Create the Pancake Batter
Gently pour the wet ingredients into the dry ingredients. Stir using a spatula or whisk just until combined. The batter should remain slightly lumpy—this is a good sign! Overmixing activates the gluten in flour, making pancakes chewy rather than tender.

Step 5: Whip the Egg White for Airiness
Use a hand mixer or balloon whisk to beat the egg white until stiff peaks form. This should take about 2-3 minutes. Properly whipped egg whites should hold their shape and add significant volume to the batter.

Step 6: Fold in the Whipped Egg White
Carefully fold the whipped egg white into the pancake batter using a spatula. This is where the magic happens—gentle folding preserves the air bubbles and gives the pancakes their signature lift. Avoid stirring vigorously; a slow, folding motion is key.

Step 7: Cook the Pancakes to Golden Perfection
Heat a non-stick skillet or griddle over medium heat. Add a bit of butter and let it melt completely.

For each pancake, scoop about 1/4 cup of batter onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip gently and cook another 1–2 minutes on the other side until golden brown.

Pro Tip: Avoid pressing down on the pancakes with a spatula—this flattens them and destroys that gorgeous fluff.