Light and pillowy, these pancakes are virtually indistinguishable from traditional ones in texture but are grain-free and protein-rich. The whipped egg whites create an almost soufflé-like interior that melts in your mouth. They pair beautifully with fresh berries, real maple syrup, or a dusting of powdered sugar. Serve immediately as they deflate slightly as they cool, which is part of their charm.

Ingredients

• 3 large eggs, separated
• 3 tablespoons cream cheese, softened
• 1/4 teaspoon cream of tartar
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Butter for the pan

Directions

1. Beat egg whites with cream of tartar until stiff peaks form.
2. In a separate bowl, blend egg yolks, cream cheese, honey, vanilla, and salt until smooth.
3. Gently fold egg whites into yolk mixture in three additions, keeping as much air as possible.
4. Heat a nonstick skillet over medium-low heat and melt a small amount of butter.
5. Pour 1/4 cup portions of batter onto the skillet.
6. Cook 2 to 3 minutes until bubbles form and edges look set.
7. Flip carefully and cook another 1 to 2 minutes.
8. Serve immediately with your choice of toppings.

Tips and variations

• Add a tablespoon of cocoa powder to the yolk mixture for chocolate pancakes
• Fold in fresh blueberries just before cooking
• A pinch of cinnamon in the batter adds warmth
• Metric equivalents