American Cinnamon Pancakes

Ingredients

• Wheat Flour 10 oz
• Milk 5 fl oz
• Sugar 2 spoons
• Chicken Egg 4 pieces
• Salt a pinch
• Activated Baking Soda 0,2 teaspoons
• Ground Cinnamon to taste

Step-by-Step Guide

Step 1

Separate the egg whites from the yolks. Place the egg whites in the refrigerator, and add the yolks to a deep and wide bowl. Add sugar and a couple of pinches of ground cinnamon, then whisk until smooth and well combined.

Step 2

Pour a full glass of milk into the bowl in a thin stream and mix it with the egg-sugar mixture using a whisk, taking care not to whip the liquid into a foam.

Step 3

Gently sift the flour into the egg and milk mixture while continuously whisking. Add the baking soda that has been neutralized with vinegar. Carefully mix it all together.

Step 4

Whisk together until you have a smooth, thick batter, breaking up any lumps as much as possible. The consistency should resemble that of thick sour cream.

Step 5

Add a pinch of salt to the chilled egg whites and whisk them until stiff peaks form. If you have a mixer on hand, it's better to use it — at high speed, the whole process will take no more than a minute.

Step 6

Gently fold the beaten egg whites into the batter using a silicone spatula or wooden spoon, being careful not to damage their delicate texture. Grease a large non-stick skillet with half a teaspoon of butter and heat it over medium heat.

Step 7

Pour two full ladles of batter into the skillet — one ladle for each pancake. Cook for about one and a half minutes, then flip and brown the other side. Transfer to a plate, and pour the next portion of batter into the skillet.

Step 8

No more oil needs to be added to the skillet: all the remaining pancakes should be baked on low heat until they achieve a light, even golden color. Place the finished pancakes on a plate, brush with the remaining butter, and serve immediately.