Ingredients

• All-purpose flour (2 cups)   

• Whole Milk (1 1/2 cups) 

• Eggs (4 - separated)   

• Vanilla (1 tsp.)   

• Unsalted butter (4 tbsp. - melted)   

• Lemon   

• Sugar (2 tsp.)   

• Baking powder (4 tsp.)

How to Prepare

1. In a large nixing bowl, combine the dry ingredients.

2. Make well in the middle of the dry ingredients and slowly mix in the milk.

3. Add butter and vanilla.

4. Set the batter aside to rest for 10 minutes while you begin to prepare the eggs.

5. Whip the egg yolks on high for 5 minutes until creamy.

6. Fold into pancake batter.

7. Whip the egg whites and about 1 tablespoon of squeezed lemon juice for 3 - 5 minutes.

8. Gently whisk and fold the egg whites into the pancake batter.

9. In a large skillet, melt 1 -2 tablespoons of butter over medium heat to grease the skillet.

10. Using 1/4 measuring cup or a large ladle, slowly pour the batter into the heated pan.

11. Let bubbles form across the top of the pancake and then flip to cook the other side for 30 seconds to 1 minute.

12. Remove and stack the pancakes - serve with your choice of toppings. Enjoy!