Directions
- 1Separate egg whites from yolks very carefully so that no yolk gets into the egg white.
- 2Add lemon juice to the egg whites and mix.
- 3Add sugar little by little while mixing until it's stiff and don't drop out the bowl even when you turn the bowl overhead.
- 4Mix yolks, milk, vanilla, and flour gently until everything is mixed together, don't mix too long.
- 5Add 1/3 from the stiff egg whites to the yolk mixture and mix it well.
- 6Then mix it to the rest of the stiff egg whites.
- 7Mix very gently from the sides.
- 8Heat the oil coated pan on very low heat for a few minutes.
- 9Fill mixture in a piping bag and form the fluffiest pancakes you ever form.
- 10Add 2-3 tablespoons of water in the pan and put the lid on.
- 11Bake for approximately 5 minutes and flip them carefully and bake for another 5 minutes with the lid on.
- 12Serve with just butter or maple syrup and fruits or whatever you like.
Ingredients
- 2 large eggs
- 30 ml whole milk
- 24 g all-purpose flour
- 1 g baking powder
- 0.5 tsp vanilla extract
- 0.5 tsp lemon juice
- 26 g sugar
- 2 tbsps water
- butter
- maple syrup
- fruits
Equipment
panlidpiping bag
Tips
- Separate egg whites from yolks very carefully to avoid yolk contamination.
- Add lemon juice to egg whites for stability.
- Gradually add sugar to egg whites until stiff peaks form that don't fall out of an inverted bowl.
- Gently mix yolks, milk, vanilla, and flour without overmixing.
- Fold 1/3 of the stiff egg whites into the yolk mixture, then gently fold into the remaining egg whites from the sides.
- Heat an oil-coated pan on very low heat.
- Add 2-3 tablespoons of water to the pan and cover with a lid while cooking.
- Bake for approximately 5 minutes per side with the lid on.
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