Pancakes Filled with Egg Whites

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

2 large egg (s)
5 tablespoon flour
200 ml milk, a little more depending on the nature the flour
2 tablespoon, leveled sugar
Butter, for frying
Powdered sugar, for dusting
Fruit, fresh or canned

Instructions

Separate the eggs. Mix the egg yolk, flour and milk into a pancake batter that is not too thick. Beat the egg whites with the sugar until stiff.
Heat some butter in a pan over medium heat and pour in half of the batter. Bake the pancake until golden brown on the first side, turn over and immediately reduce the heat. Pile half of the egg whites on one half of the pancake and fold the cake in two. Bake gently until golden brown, turning once, the egg whites also set.
Slide onto a plate and keep warm in the oven at around 70 degrees until the second pancake is baked. Dust with powdered sugar, serve with fruit if necessary.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.