It's easy to get addicted to them: a recipe for outrageously soft pancake clouds. The divine airy texture is obtained thanks to the egg whites that are mixed in solid snow and only then are added to the rest of the mixture. A simple trick, and very effective. From this amount I got 6 pancakes - the ones in the picture.


  • 2 egg yolks
  • 2 tablespoons melted butter
  • 1 sachet of of vanilla sugar (or vanilla extract)
  • 170 ml of yogurt (buttermilk) (5,7 fluid ounce)
  • 60 g flour (1/3 cup)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 egg whites
  • 1 tablespoon sugar (optional)
  • pinch of salt
  • 1/2 tablespoon vinegar
  • oil or butter for greasing the pan
  • circular mold with a diameter of 10 cm


  1. Separate the egg whites from the egg yolks.Whisk the egg whites with a little salt in snowy structure. Add 1 tbs sugar (if u want them sweet) and a little vinegar (to keep the structure firm) and whisk longer with the mixer to firm the snow.
  2. Then in another bowl, whisk the egg yolks, add melted butter, yogurt, flour, baking powder, baking soda and vanilla sugar.

  3. To this mixture, add a spoonful of the egg white mixture and gently mix the two mixtures with a spatula. The mixture will become airy. 

  4. Heat the pancake pan, grease it with butter or oil, reduce the temperature to medium, put the mold or if possible more molds in the pan and pour from the mixture to a height of about 2 cm (it will grow).

  5. Cover the pan with a glass lid, bake for 2-3 minutes, remove the lid, remove the molds and flip the pancakes over to bake on the other side for about 1 minute.

* Note: the mold I used was made by myself from aluminum foil, diameter about 10 cm. I baked pancakes one by one - it took me 1 hour. If you can, get ready mini molds with various diameters.Bake at a low temperature, otherwise they will burn on the surface and unbaked inside.