When I have leftover egg whites, I never quite know what to do with them. My first attempts to adapt a pancake recipe to this ingredient were a bit bland... But I finally had the idea to enhance their flavor with sugar and cinnamon!!!
Sift the flour and add the cinnamon in a large mixing bowl.
Add the egg whites and the sugar. Stir with a wooden spoon.
Add the milk gradually while mixing to avoid any lumps.
Let rest for half an hour or more.
Heat butter in a large skillet or flat-bottomed pan over high heat.
Pour a ladle of batter and let it brown on one side (about one minute on high heat).
Flip the pancake for a few seconds and slide it onto a serving plate.
Finally, butter the pan with a paper towel before adding a ladle of batter for the next pancake.
0 servings
4
TH 
EN