Ingredients:

  • 2 large eggs, separated
  • 1 tbsp granulated sugar
  • 1 tbsp milk
  • 1/4 tsp vanilla extract
  • 3 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1 tbsp granulated sugar (for meringue)
  • 1/4 tsp cream of tartar
  • 1 tbsp unsalted butter, for greasing
  • 2 tbsp water, for steaming
  • Powdered sugar (optional)
  • Maple syrup (optional)
  • Fresh fruit (optional)

Instructions:

  1. Separate the eggs. In a bowl, whisk together the egg yolks, sugar (1 tbsp), milk, and vanilla extract. Add the flour and baking powder, and whisk until just combined. Don’t overmix!
  2. In a separate clean and dry bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and gradually add the remaining sugar (1 tbsp), beating until stiff, glossy peaks form. This is crucial! Think clouds.
  3. Gently fold 1/3 of the meringue into the yolk mixture to lighten it. Then, gently fold in the remaining meringue until just combined. Be careful not to deflate the meringue – keep it light and airy!
  4. Heat a non-stick frying pan over low heat. Grease the pan with butter.
  5. Spoon two mounds of batter into the pan, spacing them apart. Add a small dollop of batter on top of each mound to give them extra height. Add 1 tbsp of water to the pan next to the pancakes, immediately cover the pan with a lid, and steam for 3-4 minutes.
  6. Gently flip the pancakes. Add the remaining 1 tbsp of water to the pan next to the pancakes, cover the pan with the lid, and steam for another 3-4 minutes, or until the pancakes are cooked through and golden brown. If they’re browning too quickly, reduce the heat.
  7. Gently press the pancake. It should spring back slightly. Insert a toothpick – it should come out clean.
  8. Carefully transfer the pancakes to plates. Dust with powdered sugar, drizzle with maple syrup, and top with fresh fruit, if desired. Enjoy immediately for the best fluffy texture!