Ingredients

3 tbsp (45 mL) butter
4 eggs
¾ cup (175 mL) flour
½ cup (125 mL) milk
½ tsp (2 mL) vanilla extract
¼ tsp (1 mL) Korintje Cinnamon
¼ tsp (1 mL) salt
2 tbsp (30 mL) sugar
Optional Toppings: Whipped cream, fresh fruit, syrup, or your favorite topping

Directions

Preheat the oven to 425°F (220°C). Place the butter in a 8" x 8" (20-cm x 20-cm) pan and let it melt in the oven while it heats. Remove once melted and hot, about 5 minutes.
Place the Egg Separator over a small bowl. Crack the eggs, one by one, into the egg separator, letting the whites fall into the bowl. Move 2 of the egg yolks to a large bowl.
Add the flour, milk, vanilla, cinnamon, and salt to the large mixing bowl with the 2 egg yolks. Whisk until the batter is smooth.
In a clean, dry mixing bowl, use a mixer to beat the egg whites to stiff peaks, about 6 minutes. Sprinkle in the sugar about halfway through beating. (The egg whites should be glossy and hold their shape.)
Fold the egg whites into the batter mixture. Gently scoop the batter from the bottom of the bowl and carefully flip it over the top of the egg whites. Repeat until everything is mixed, but still fluffy like a cloud.
Pour the batter into the hot, buttered pan and spread it to the edges. Immediately return it to the oven. Bake for 18–22 minutes, or until puffed, golden, and set in the center.
Serve the pancake immediately (It will fall slightly after baking). Add your favorite toppings, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 160, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 80 mg, Sodium 150 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 4 g (includes 3 g added sugar), Protein 6 g