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• 2 tablespoons Trinidad Scorpion chili powder
• ½ cup olive oil
• 1 cup milk
• 1-1/3 cup flour
• 2 eggs, separated
• ½ teaspoon salt
• ½ teaspoon sugar
• 2 teaspoons baking powder
1. Beat egg whites until still and set aside.
2. In a large mixing bowl, beat egg yolks with sugar and salt.
3. Add baking powder and mix.
4. Add flour, milk, oil, and chili powder. Beat until well mixed but still slightly lumpy. Feel free to add in more chili powder if desired to taste.
5. Add egg whites and fold in gently.
6. Heat a large pan to medium heat and add a couple of teaspoons with a bit of olive oil to pan per pancake.
7. Cook about 2-3 minutes, or until sides are bubbling. Flip and cook another 30-60 seconds, or until pancake is cooked through.
8. Finish the remainder of the pancakes and serve!
Makes about 6-8 pancakes
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