Heavenly fluffy Mexican Pancakes

These are the perfect weekend breakfast, lunch or...let's call it brunch :)

We used to have these for lunch, every day during our vacation in Playa del Carmen, in Mexico. I had them with ice-cream and strawberries and my husband, Ruud, always with syrup.

The secret to their fluffiness this beating the egg whites separately. And using baking powder of course!

Heavenly fluffy Mexican Pancakes

ingredients

• 4 eggs
• 1 pinch of salt
• 170 gr flour
• 1 tea spoon baking powder
• 140 ml milk

instructions

1. Whisk the egg whites with the salt until stiff.
2. Mix the flour with the backing powder.
3. Whisk the yolks with the flour, until smooth.
4. Add the milk to the smooth mix and whisk.
5. Fold the dough with the egg whites mix, using a spatula.
6. Use a big soup serving spoon to pour the dough to a hot lightly oiled pan. 
7. Remember... they are Mexican pancakes, so max cm diameter.
8. When bubbles staring to appear, they are ready to turn around.
9. Pile in top of each other and serve warm, with syrup, honey, marmalade or anything else your heart desires!

Mix gently to retain all air from the egg white and use a large soup spoon to spread in the pan.

Don't forget to oil the pan and let it become hot before pooring the mix. Once bubbles appear you can turn the pancake. It takes about a 2-3 minutes to bake.