Ingredients
Equipment
Method
- Separate the egg yolks and whites. In a mixing bowl, whisk the yolks with 1 tablespoon sugar until pale. Add milk, then sift in flour and baking powder, whisking until smooth.2 large eggs, 3 tbsp granulated sugar, 1.5 tbsp whole milk, 3 tbsp all-purpose flour, 0.5 tsp baking powder
- In a clean bowl, beat egg whites and cream of tartar until frothy. Gradually add remaining sugar and whip until stiff glossy peaks form.2 large eggs, 3 tbsp granulated sugar, 0.25 tsp cream of tartar
- Add one-third of the meringue into the yolk batter and fold gently. Fold in the remaining meringue in two additions, keeping the mixture airy.
- Lightly oil a nonstick crepe pan. Preheat over lowest heat setting. Cover with a wok lid to pre-steam.neutral oil
- Scoop tall dollops of batter onto pan. Cover and cook 4 minutes. Add another scoop on top, add a splash of water, and steam under cover.2 tbsp water
- Flip pancakes carefully. Add another splash of water, cover, and cook another 4 minutes until golden and fluffy.2 tbsp water
- Remove pancakes carefully. Serve hot with whipped butter, powdered sugar, and maple syrup.
Notes
Handle the meringue gently to avoid deflating the batter. Cook low and slow for the best rise.
Meringue is made by whipping egg whites with sugar until they become thick, glossy, and hold stiff peaks. It's what gives these pancakes their iconic airiness!
Disclaimer: Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Dietary labels are based on ingredient information and should not be considered a guarantee.
