In a large bowl, whisk in
Vanilla Extract (1 tsp)
Vegetable Oil (2 Tbsp)
Buttermilk (1 cup)
until well combined.
All-Purpose Flour (1 2/3 cups)
Corn Starch (1/4 cup)
Baking Powder (1 Tbsp)
Baking Soda (1/2 tsp)
In another clean bowl, whisk the egg whites and
Caster Sugar (1/2 Tbsp)
using a mixer on high speed until stiff peaks.
Slowly fold egg white meringue into batter until combined.
Preheat non-stick frying pan on medium-low heat. Grease it with
Cooking Oil (1 splash)
Once heated through, drop about 1/2 cup of pancake batter into the pan.
Cover with a lid and let it cook for about 2 minutes.
Flip and cook for another 2 minutes.
Transfer onto serving plate and repeat until batter is used up. Serve and enjoy!