Cooking Instructions
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Step 1
To make the egg yolk batter, mix in all the ingredients together, yolks of the
Eggs (2)
,
Milk (2 Tbsp)
,
Vanilla Extract (1/2 Tbsp)
,
All-Purpose Flour (2 Tbsp)
, and
Corn Starch (2 Tbsp)
together until smooth.
Step 2
Then, in another clean bowl, whip up whites of the
Eggs (4)
and
Distilled White Vinegar (1 tsp)
together until frothy. Then, gradually add in
Powdered Confectioners Sugar (1/4 cup)
and beat until stiff peaks.
Step 3
Transfer about a third of the meringue into the egg yolk batter, using a whisk to stir. Then transfer all of the egg yolk batter into the meringue bowl and gently fold until bowl mixture are well combined.
Step 4
Preheat non-stick pan to medium low heat, making sure that it is lightly greased with a layer of oil. Pipe out a generous amount of pancake batter onto the skillet. Cover the pan with a lid and cook for 7 to 10 minutes, making sure that the bottom is not burnt.
Step 5
Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula. Cook for another 4 to 5 minutes until golden brown.
Step 6
Transfer to a serving plate. Garnish accordingly with whipped cream, fruits and pancake syrup.
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