How to do it
1. Separate yolks and whites
Instead of whisking the eggs completely, separate yolks and whites into separate bowls. Add the yolks to your regular batter mix (flour, milk, sugar, baking powder), keep the whites separate.
2. Whip the egg whites
Whip the egg whites with a hand mixer or whisk for 2-3 minutes until stiff peaks form (peaks stay upright). The bowl must be fat-free – wipe it with vinegar first if needed.
3. Fold in gently
Here's the critical part: fold the whipped whites gently from bottom to top into the batter. Don't stir! Use a spatula and fold 3-4 times – the batter can still look slightly marbled.
4. Cook immediately
Pour the batter into the pan right away (medium heat) and wait until bubbles on the surface pop before flipping. The pancakes will rise like a soufflé!
Why it works
Whipped egg whites contain millions of tiny air bubbles. When heated, the air expands and makes the batter rise. Without whipped whites, only baking powder creates lift – with them, you get double-height, creamy-fluffy pancakes.
Important: The bowl must be completely fat-free or the whites won't stiffen. And cook immediately – whipped whites deflate after 5 minutes.
Works just as well for waffles and Kaiserschmarrn!