Extra-tall, airy pancakes made by folding a glossy meringue into a light yolk batter and steaming them in a covered skillet. Makes 6.
Yields3 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
Yolk Batter
3large egg yolks
2tbspmilk
½tspvanilla extract
⅓cupcake flour (40g)
½tspbaking powder
Meringue
3large egg whites, room temperature
¼tspcream of tartar
3tbspgranulated sugar
For Cooking and Serving
1tspneutral oil
3tbspwater, divided
butter, powdered sugar, maple syrup, whipped cream, or fresh fruit
1
Make the yolk batter. Whisk the egg yolks, milk, and vanilla. Sift in the cake flour and baking powder and whisk until smooth.
2
Whip the meringue. In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the sugar and beat to firm, glossy peaks.
3
Fold. Stir one-third of the meringue into the yolk batter to lighten it. Gently fold in the remaining meringue in two additions until no streaks remain.
4
First cook. Heat a nonstick skillet over the lowest heat and wipe with oil. Pile 3 tall scoops of batter in the pan, add 1 tbsp water to the empty spaces, cover, and cook 5 minutes.
5
Build height. Add another small scoop of batter on top of each pancake.
6
Flip and finish. Gently flip each pancake, add 1 tbsp water, cover, and cook 4–5 minutes, until set. Repeat with the remaining batter.
7
Serve. Serve immediately with butter, powdered sugar, maple syrup, whipped cream, or fruit.
Nutrition Facts
3 servings
Serving size
2 pancakes
Amount per serving
Calories190
% Daily Value *
Total Fat6g8%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol187mg63%
Sodium150mg7%
Total Carbohydrate23g9%
Dietary Fiber 0g
Total Sugars 13g
Protein8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Yolk Batter
3large egg yolks
2tbspmilk
½tspvanilla extract
⅓cupcake flour (40g)
½tspbaking powder
Meringue
3large egg whites, room temperature
¼tspcream of tartar
3tbspgranulated sugar
For Cooking and Serving
1tspneutral oil
3tbspwater, divided
butter, powdered sugar, maple syrup, whipped cream, or fresh fruit
Directions
1
Make the yolk batter. Whisk the egg yolks, milk, and vanilla. Sift in the cake flour and baking powder and whisk until smooth.
2
Whip the meringue. In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the sugar and beat to firm, glossy peaks.
3
Fold. Stir one-third of the meringue into the yolk batter to lighten it. Gently fold in the remaining meringue in two additions until no streaks remain.
4
First cook. Heat a nonstick skillet over the lowest heat and wipe with oil. Pile 3 tall scoops of batter in the pan, add 1 tbsp water to the empty spaces, cover, and cook 5 minutes.
5
Build height. Add another small scoop of batter on top of each pancake.
6
Flip and finish. Gently flip each pancake, add 1 tbsp water, cover, and cook 4–5 minutes, until set. Repeat with the remaining batter.
7
Serve. Serve immediately with butter, powdered sugar, maple syrup, whipped cream, or fruit.
AuthorEmma food bloggerDifficultyAdvanced
