Ingredients

GROUP A: EGG YOLKS

• 2 egg yolks

• 1/4 tsp salt

• 1/4 tsp ground ginger

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 2 tbsp AP flour

• 1/2 tsp vanilla extract

• 1 tbsp milk

GROUP B: EGG WHITES

• 2 egg whites

• 2 tsp granulated sugar

• 1 tsp apple cider vinegar

GROUP C: BACON RELISH

• 2 tbsp maple syrup (add more if desired)

• 1/2 tsp minced jalapeno

• 1 thick strip of bacon, cooked (see below)

• 1 tbsp finely chopped pineapple

Method

• Cook the bacon: either fry in a pan till completely crisp (and slightly charred, if you prefer it that way), or cook in the oven at 420 F for 25 minutes. Dab excess fat using paper towels and crush the strip by hand into tiny pieces.

• Make the bacon relish: in a small bowl, mix all Group C ingredients and the crushed bacon.

• Make pancakes: Add all Group A ingredients to a small bowl and mix well to ensure that there are no flour lumps. Set aside.

• Add all Group B ingredients to a large bowl and beat to stiff peaks. Scoop out 1/3 of the beaten egg whites and add it to the bowl with the yolk mixture. Mix well to a uniform consistency. Add this mixture to the remaining egg whites and fold slowly and carefully, ensuring that the mixture does not deflate much.

• Heat up a medium sized pan or skillet on low heat and brush the surface with butter. Scoop out dollops of batter, depending on the size of pancake desired. Cover with a vented lid and cook for 3 - 4 minutes, till golden-brown. Flip, cover again, and cook for 2 - 3 minutes till golden brown on the other side too.

• Stack ‘em up and garnish with the bacon relish.