Ingredients
Eggs: 2 large (separated into whites and yolks)
Milk: 1.5 tbsp (whole milk is best)
Vanilla Extract: ¼ tsp
All-Purpose Flour: 3 tbsp (sifted)
Sugar: 2 tbsp (granulated)
Baking Powder: ¼ tsp
Oil: For the pan
Water: 1-2 tsp (for steaming)
Instructions
The Base: In a small bowl, whisk the egg yolks, milk, and vanilla until thick. Stir in the sifted flour and baking powder until just combined. Don’t overmix!
The Meringue: In a separate clean bowl, beat the egg whites while gradually adding sugar. Whip until you get stiff peaks (the foam should stand straight up when you lift the whisk).
Fold Gently: Fold 1/3 of the meringue into the yolk mixture to lighten it. Then, very gently fold the rest in. Do not stir, or you’ll lose the air.
Cook Low & Slow: Lightly oil a non-stick pan over very low heat. Scoop tall mounds of batter onto the pan.
Steam: Add a few drops of water in the empty spaces of the pan and cover with a lid. Cook for 5–6 minutes.
Flip: Carefully flip the pancakes, add another drop of water, cover, and cook for 4–5 more minutes.
Pro Tips for Success
Cold Eggs: It’s often easier to get a stable meringue if your egg whites are cold.
The “Stack” Method: For extra height, pipe a small mound, let it set for 30 seconds, then pipe more batter directly on top of it before covering.
Temperature is King: If your pan is too hot, the bottom will burn before the middle cooks. Keep it on the lowest setting possible.
