3 large eggs
1 cup flour (122 grams)
1 heaped teaspoon baking powder
1/2 cup milk (110 milliliters)
Yield: 6 Servings
1. Separate the eggs, putting the whites in 1 bowl and the egg yolks into another.
2. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter.
3. Put butter or oil on a medium sized pan, heat on medium heat. Pour in a ½ cup of batter and cook until edges become golden and batter starts to bubble and pop. Loosen with a spatula and flip pancake over. Continue cooking until both sides are golden. Remove and serve hot.
The Fund for the City of New York is grateful to the Altman Foundation for its generous support of this program.
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