Ingredients:
2 eggs , 1 1/2 Tbsp milk, 1/4tsp vanilla extract,
1/4cup cake flour (30g) , 1/2tsp baking powder,
2Tsp sugar, 1Tsp oil, 2Tbsp water
Instructions :
1) Separate the egg whites and egg yolks into two different bowls.
Put the bowl with the egg whites in the freezer for 15minutes.
2) Add milk & vanilla to the egg yolks and whisk until thick and frothy.
3) Sift through the cake flour and baking powder into the mixture, slowly. (Do not over mix, and set aside)
4) After 15minutes, take out the bowl with the egg whites from the freezer.
5) Start beating the egg whites.
When the egg whites turn frothy, gradually add in sugar and continue to whip the egg whites.
6) Now that there are stiff peaks standing right up from the egg whites bowl, be ready to heat a non-stick frying pan. (Lowest heat)
7) Take 1/3 of egg whites and add to the egg yolk mixture.
Whisk together.
8) Take half of the egg whites and add to the egg yolk mixture. Using a whisk, gently fold in without breaking the air bubbles in the egg whites.
9) Transfer the egg yolk mixture into egg whites. Carefully fold in two mixtures and gently mix the batter thoroughly.
10) Scoop the batter using a spoon and place on the frying pan. Stack one more scoop to the first pancake one step at a time, with 2minutes intervals.
(Make sure to stack high and not wide)
You can put 1 Tbsp water in the empty spaces between the pancakes to keep it moist and cover with a lid.
After 7minutes, using a spatula, gently lift the pancake and roll it on the other side.
Voila!
