In a large bowl, whisk in Eggland's Best Classic Eggs (2), Vanilla Extract (1 tsp), Vegetable Oil (2 Tbsp), and Buttermilk (1 cup) until well combined.
2.
Sift in All-Purpose Flour (1 2/3 cups), Corn Starch (1/4 cup), Baking Powder (1 Tbsp) and Baking Soda (1/2 tsp).
3.
In another clean bowl, whisk the egg whites and Caster Sugar (2 tsp) using a mixer on high speed until stiff peaks.
4.
Slowly fold egg white meringue into batter until combined.
5.
Preheat non-stick frying pan on medium-low heat. Grease it with Cooking Oil (1 splash).
6.
Once heated through, drop about 1/2 cup of pancake batter into the pan.
7.
Cover with a lid and let it cook for about 2 minutes.
8.
Flip and cook for another 2 minutes.
9.
Transfer onto serving plate and repeat until batter is used up. Serve and enjoy!
Nutrition Per Serving
CALORIES
714
FAT
24.0 g
PROTEIN
20.6 g
CARBS
100.2 g
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