Two eggs left, and two tablespoons of milk Half a teaspoon of pure vanilla bean extract or pate
32g of all-purpose flour, or ¼ cup One teaspoon of baking powder Two teaspoons of cooking spray, pinch salt, and sugar
Divide the eggs between two separate dishes. Add milk and vanilla bean paste to the egg yolks and whisk for approximately two minutes until foamy.
Add baking powder and flour and sift. Mix until smooth and well mixed. Put aside.
Add a sprinkle of salt to the basin containing the egg whites and whisk until foamy. Then, slowly add the sugar, one teaspoon at a time, while whisking continuously. Beat until stiff peaks form.
Fold a third of the egg whites into the mixture of egg yolks. Beat till combined. After that, carefully fold half of the remaining egg whites into the egg yolk mixture until they are barely mixed. After that, carefully fold the egg yolk mixture into the remaining egg whites.
Over low heat, preheat a nonstick skillet. Grease the pan lightly with cooking spray. Scoop out two to three tablespoons of the batter with a tablespoon or a tiny ladle. Place another scoop of batter on top of the first scoop that is already in the pan once you have finished scooping three pancakes.
Give each pancake two to three scoops of batter and continue for the next two pancakes.
Fill the pan's three empty places with two to three teaspoons of water, then place a lid on it. Cook until golden, about 5 minutes.
Flip the pancakes gently after opening the cover. Fill the pan's three empty places with two to three teaspoons of water, then place a lid on it. Cook until golden, about 5 minutes.
The pancakes will lose their volume and deflate if they are not served right away.