Ingredients
Scale
- 3 large eggs, separated
- 1-2 teaspoons butter, for cooking
- Extra butter, for serving (optional)
Instructions
- Separate the egg whites from the yolks, placing them in separate bowls.
- Using an electric hand mixer, whip the egg whites until light and fluffy.
- Gently fold the egg yolks into the whipped egg whites, keeping as much air in the mixture as possible.
- Heat a skillet over medium heat and melt the butter.
- Pour the egg mixture into the skillet and cook until the bottom is lightly browned and the pancake is set enough to flip.
- Carefully flip the pancake and cook the other side until browned and cooked through.
- Remove from the skillet and serve warm with extra butter, if desired