Shared by @z5fr8jjmvb3tlfrf
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Steps
- 1
Separate the egg whites from the yolks, then whip the whites until stiff peaks form.
- 2
Mix the flour, skyr, egg yolks, milk, and baking powder to form a batter.
- 3
Gently fold in the whipped egg whites with a spatula, taking care not to deflate the batter.
- 4
Pour portions of batter into a hot, ungreased pan, cover, and cook for 2 minutes.
2 min - 5
Flip the pancakes, cover, and cook for another 2 minutes.
2 min
Nutrition · per serving · Estimate
704 kcal
42 g
96 g
17 g
Macronutrients
84% RI
37% RI
16% RI
24% RI
32% RI
11% RI
Minerals
10% RI
42% RI
38% RI
21% RI
12% RI
25% RI
Vitamins
1% RI
66% RI
24% RI
21% RI
52% RI
5/5 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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