3 large eggs
115 gr flour
1 tsp baking powder
140 ml milk
1 pinch of salt
In a large bowl, whisk the flour, egg yolks, milk and the baking powder until completely combined.
In a second bowl, whisk the egg whites with the salt until it gets fluffy.
Add the egg whites to the large bowl and whisk until combined.
Heat a 30 cm non stick pan over medium heat.
Add a tablespoon of olive oil and cook over moderate heat. Don’t cook over high heat because the pancakes could burn on the outside before completely cooked on the inside.
Add 3 tablespoons of olive oil to the pan leaving enough space between them as they will spread out. 1 tablespoon for each pancake.
Check the edges and when you see they pancakes are nicely caramelized on one side, use a metallic spatula to flip them over. About 2-3 minutes on each side.
Wipe the pan with paper towels so that the next batch won’t burn.
Add some olive oil and repeat the process with the remaining batter, until you create a stack of pancakes!