Ingredients
- 2 large eggs (separated into whites and yolks, keep the whites chilled)
- 1 tbsp whole milk
- ½ tsp vanilla extract
- 30g plain flour, sifted
- ½ tsp baking powder
- 25g caster sugar
- ½ tsp lemon juice (or cream of tartar to stabilise)
- Vegetable oil, for greasing
- 2 tbsp water, for steaming
- Icing sugar, optional to serve
- Whipped cream, optional to serve
- Strawberries, sliced, optional to serve
Method
Step 1
In a small bowl, whisk the 2 egg yolks with the milk and vanilla extract until thick and pale. Sift in the flour and baking powder, whisking gently until just combined. Do not overwork the batter.Step 2
In a separate glass bowl, whisk the chilled egg whites with the lemon juice. Gradually add the caster sugar one tablespoon at a time, whisking on high speed until you reach stiff peaks. Test: You should be able to hold the bowl upside down over your head without the meringue moving!Step 3
Add one-third of the meringue to the egg yolk mixture and whisk it in to "lighten" the batter. Then, add the remaining meringue and use a spatula to gently fold it in, using a figure-of-eight motion. Be careful not to deflate those precious air bubbles.Step 4
Heat a large non-stick frying pan on the lowest possible heat. Lightly grease with oil and wipe away any excess.Step 5
Place three tall scoops of batter into the pan. Wait 2 minutes, then add a second scoop of batter directly on top of the first ones to create height.Step 6
Add 2 tablespoons of water to the empty spaces in the pan (avoiding the pancakes) and immediately cover with a tight-fitting lid. This steam is what cooks the middle without burning the bottom.Step 7
Cook for 5-6 minutes on the first side. Gently lift with a spatula; if they feel set, flip them over very carefully. Cover again and cook for another 5 minutes.Step 8
These pancakes are at their peak height the moment they leave the pan. Serve with a dusting of icing sugar, a dollop of whipped cream, and fresh strawberries.