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20 minutes
- 3 large free-range eggs
- 115 g plain flour
- 1 heaped teaspoon baking powder
- 140 ml milk
- Separate the eggs, placing whites in one bowl and yolks in another. Combine yolks with flour, baking powder, and milk to form a smooth thick batter. In a separate bowl, whisk whites with a pinch of sea salt until stiff peaks form, then gently fold into batter. Heat a non-stick pan on medium, pour batter, and cook until golden and firm. Sprinkle chosen flavorings on uncooked side, flip, and continue frying until golden. Customize pancake size. Serve with maple syrup, butter, or crème fraîche, and experiment with toppings like fresh corn, bacon, blueberries, banana, apple, or grated chocolate. Be creative with your toppings!
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