Directions
- 1Separate the eggs; make sure no egg yolk gets into the egg whites.
- 2Add 2 tablespoons of milk to two egg yolks, mix to combine.
- 3Mix 1/4 teaspoon of baking powder and 3 tablespoons of flour, stir to combine.
- 4Sift into the egg mixture and stir again to combine; be careful not to overmix.
- 5Add 1/2 teaspoon of vanilla extract for flavor (optional).
- 6Preheat your pan over the lowest heat before whipping egg whites.
- 7Add one third of the sugar into the egg whites, then start whipping on the medium speed.
- 8Add the rest of the sugar in two parts, then whip it until the meringue gets stiff peaks.
- 9Add one third of the meringue to the egg yolk mixture and mix well. Then add the rest of the meringue, folding gently from bottom to top; be careful not to overmix.
- 10Add a little vegetable oil into the pan and remove excess oil with paper.
- 11Pipe the batter with a piping bag to make pancakes beautiful and tall, or pour the batter with a ladle.
- 12Put the lid on, then cook on low heat for about 3 to 5 minutes or until the bottom gets golden.
- 13Gently flip the pancakes over; if they are a little tilted, gently press and straighten them with your hands.
- 14Put the lid on, bake for another 3 to 5 minutes.
- 15Add some water for steam baking (optional).
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
Equipment
whiskelectric mixerbowlpanspatulapiping bagladlepaper towel
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