1Separate the egg yolks from the egg whites. Make sure no egg yolk gets into the egg whites.
2Add 2 tablespoons of milk to the two egg yolks and mix to combine.
3In a separate bowl, mix together 1/4 teaspoon of baking powder and 3 tablespoons of flour. Stir to combine.
4Sift the flour mixture into the egg yolk mixture and stir again to combine. Be careful not to overmix.
5Add 1/2 teaspoon of vanilla extract (optional) for flavor.
6Preheat the pan over the lowest heat before whipping the egg whites.
7Add one-third of the sugar to the chilled egg whites and start whipping on medium speed.
8Add a pinch of cream of tartar or 1/2 teaspoon of lemon juice (optional) to help stabilize the egg whites.
9Add the rest of the sugar in two parts and continue whipping until stiff peaks form.
10Add one-third of the meringue to the egg yolk mixture and mix well. This makes the egg yolk mixture lighter, allowing you to easily fold in the rest of the meringue without breaking the air bubbles.
11Add the remaining meringue, gently folding from bottom to top. Be careful not to overmix.
12Add a little vegetable oil to the pan and remove excess oil with paper. Too much oil will prevent an even golden color.
13Pipe or pour the batter into the preheated pan. If using a griddle, add 1 tablespoon of water to the pan for steam baking.
14Put the lid on and cook on low heat for 3-5 minutes, or until the bottom gets golden brown. Flip gently, being careful as they are very soft. If tilted, gently press and straighten with your hands.
15After flipping, put the lid on and bake for another 3-5 minutes.
16Transfer the pancakes onto a plate. Sprinkle with a little powdered sugar and drizzle with maple syrup.
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
1 vegetable oil
1 tbsp water
1 powdered sugar
1 butter
1 maple syrup
1 whipped cream
1 fresh fruits
1 chocolate sauce
Equipment
whiskhand mixerspatulaelectric griddlepiping bag (optional)ladle (optional)