Ingredients:

  • 2 Large Egg Yolks
  • 1 tbsp (15g) Whole Milk
  • ½ tsp (2g) Pure Vanilla Extract
  • ¼ cup (32g) Cake Flour, sifted
  • ½ tsp (2g) Baking Powder
  • 3 Large Egg Whites, chilled
  • 2 ½ tbsp (35g) Superfine Granulated Sugar
  • ½ tsp Lemon juice
  • 2 tsp Water

Instructions:

  1. In a large bowl, whisk together the egg yolks, milk, and vanilla extract until the mixture is pale and slightly frothy.
  2. Sift the cake flour and baking powder directly into the yolk mixture. Whisk until a smooth, thick paste forms, ensuring no lumps remain.
  3. Preheat a non-stick frying pan on the lowest possible heat setting to ensure even thermal distribution.
  4. In a separate chilled stainless steel bowl, whip the cold egg whites with lemon juice on medium speed until foamy.
  5. Continue whipping the whites while adding the superfine sugar in three distinct stages. Increase speed to medium-high until stiff, glossy peaks form.
  6. Gently fold 1/3 of the meringue into the yolk paste to lighten the density. Carefully fold in the remaining meringue in two batches using a spatula, being careful not to deflate the air bubbles.
  7. Pipe or scoop the batter into tall mounds on the preheated pan. Add 2 teaspoons of water to the pan's surface (avoiding the pancakes) and immediately cover with a high-domed lid.
  8. Steam for 6-7 minutes, then flip carefully and steam for another 5-6 minutes until the pancakes are golden brown and structurally sound.