This recipe is all about the meringue and gentle cooking. They are tall, fluffy, and cloud-like. Using metal ring molds helps, but you can also freehand them.
Ingredients:
- 2 large egg yolks
- 1/4 cup (60ml) milk
- 1/2 tsp vanilla extract
- 1/3 cup (40g) all-purpose flour
- 1/2 tsp baking powder
- 3 large egg whites
- 1/4 tsp cream of tartar (or a few drops of lemon juice)
- 3 tbsp (35g) granulated sugar
- 1 tbsp butter (for the pan)
- (Optional: Powdered sugar and maple syrup for serving)
Method:
- Mix the Batter: In a medium bowl, whisk the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, and whisk until just combined. Don’t overmix.
- Make the Meringue: In a separate, very clean bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until foamy.
- Add Sugar: Slowly add the granulated sugar while beating. Increase the speed to high and beat until stiff, glossy peaks form. This is the most important step. The meringue should be firm enough to hold its shape completely.
- Fold the Meringue: Gently fold one-third of the meringue into the yolk batter to lighten it. Then, add the rest of the meringue and fold very gently until just combined. You want to keep as much air in the batter as possible.
- Prepare the Pan: Heat a large non-stick pan or griddle with a lid to LOW heat. Add a small amount of butter. If using ring molds (like English muffin rings), grease them well and place them on the pan.
- Cook the Pancakes: Spoon or pipe the batter into the pan, stacking it high (or filling the ring molds about 3/4 full).
- Steam: Add 1-2 teaspoons of water to the empty spaces in the pan (not on the pancakes) and immediately cover the pan with the lid. This creates steam. Cook on LOW for 5-7 minutes.
- Flip and Finish: Gently flip the pancakes. Add another teaspoon of water, cover again, and cook for another 4-5 minutes, or until cooked through and golden brown.
- Serve immediately with powdered sugar and syrup.
Cheers !
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