2 Egg Soufflé Pancakes

Ingredients:

2 eggs (large eggs, about 68g each)
3 tablespoons (22 g) milk
2 tablespoons (34 g) soft flour
2 tablespoons (25 g) sugar
2 teaspoons of lemon juice
1/2 teaspoon vanilla extract
Cooking oil (for greasing)

Instructions:

Separate the eggs: Start by separating the egg whites from the yolks. Place the whites in a clean, dry mixing bowl and reserve the yolks in a separate bowl.
Whip the egg whites: Using a hand mixer or stand mixer, whip the egg whites until they form stiff peaks. This will take a few minutes. You’ll know the peaks are stiff when you lift the beaters and the egg whites hold their shape without collapsing.