Pancakes without milk

Ingredients:

• 1/4 cup orange juice
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 large eggs, separate the yolks from the whites
• 2 cups premium flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1 teaspoon coarse salt
• 0.5 tsp of soda

Preparation:

1. Preheat oven to 95°C.
2. In a medium bowl, combine the orange juice, butter, vanilla extract, egg yolks, and 3/4 cup room temperature water. In a larger bowl, combine the flour, sugar, baking powder, salt, and baking soda. Mix the wet mixture into the dry mixture just until fully incorporated; do not beat.
3. In a separate large bowl, beat the egg whites with a mixer until stiff peaks form. Add the egg whites to the batter and gently fold them in, being careful not to deflate the mixture.
4. Heat a large nonstick skillet over medium heat. Spray the skillet with cooking spray, then add about 1/4 cup of batter. If you can fit two pancakes at a time, cook two at a time, but don't overcrowd the skillet, or they will take longer to cook and be harder to flip. Cook until bubbles appear on the surface of the pancakes, about 2 minutes.
5. Flip and cook until done, another 1-2 minutes. Transfer to a baking sheet and keep warm in the oven. Fry all the paneiki in the same way.
   
   Note
   
   Orange juice adds a great flavor and helps the starter a bit, but if you don't have it, you can substitute water.