Tall, airy pancakes made with a stable egg-white meringue and gently cooked under a lid.
By james
Servings
2
3 pieces Egg yolks
4 pieces Egg whites
3 tbsp Whole milk
0.5 tsp Vanilla extract
0.33 cup Cake flour
0.5 tsp Baking powder
3 tbsp Granulated sugar
0.5 tsp Lemon juice
1 tsp Neutral oil
2 tbsp Water
1 tbsp Unsalted butter (to serve)
2 tbsp Maple syrup (to serve)
Calories
709 kcal
Protein
59g
Carbs
55g
Fat
27g
Sugar
36g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Make the Batter
1. Whisk the egg yolks, whole milk and vanilla extract in a large bowl until smooth. Sift in the cake flour and baking powder and stir until just combined and no dry streaks remain.
2. In a clean, completely grease-free bowl, beat the egg whites with the lemon juice on medium speed until foamy. Add the granulated sugar in three additions, then raise the speed to high and beat until stiff, glossy peaks form, about 3 to 4 minutes. The tip of the meringue should stand upright without drooping.
3. Fold one third of the meringue into the yolk batter with a whisk to loosen it. Gently fold in the remaining meringue in two additions with a spatula, cutting down the middle and sweeping up the sides, until just combined. Keep as much volume as possible.
Cook the Pancakes
4. Heat a non-stick skillet over low heat (about 150°C / 300°F) and wipe it with the neutral oil using a paper towel. Spoon 3 tall mounds of batter into the pan, each about 3 inches wide, then top each with more batter to build height. Space them apart.
1 tsp Neutral oil
5. Add the water to the empty spaces of the pan, cover with a lid immediately, and cook on the lowest heat for 6 to 7 minutes until the undersides are golden.
2 tbsp Water
6. Gently flip each pancake with a wide spatula. Cover and cook another 5 to 6 minutes until golden and cooked through. Slide onto plates carefully, as they are fragile and will settle as they cool.
To Serve
7. Stack the pancakes on warm plates, top with the unsalted butter, and drizzle with the maple syrup. Serve immediately while tall and jiggly.
By james
