🥄 Step 1: Prepare the Batter Base
- In a bowl, whisk egg yolks, milk, and vanilla until smooth.
- Sift in flour and baking powder.
- Mix gently until smooth and lump-free.
- Set aside.
☁️ Step 2: Make the Meringue (The Secret!)
- In a clean bowl, add egg whites and lemon juice.
- Beat with a mixer on medium speed until foamy.
- Gradually add sugar while beating.
- Continue beating until stiff peaks form.
👉 When you lift the whisk, the peak should stand straight without collapsing.
🍰 Step 3: Fold Carefully
- Add ⅓ of the meringue into the yolk mixture and mix gently.
- Add the remaining meringue in two parts.
- Fold slowly using a spatula.
- Do NOT overmix — keep the batter airy.
🔥 Step 4: Cook Slowly (Low Heat is Key)
- Lightly grease a non-stick pan.
- Heat on very low heat.
- Scoop tall mounds of batter into the pan.
- Add 1 tablespoon of water to the side of the pan (not on pancakes).
- Cover immediately with a lid.
- Cook 5–6 minutes on very low heat.
🔄 Step 5: Flip Gently
- Carefully flip each pancake using a spatula.
- Add a few drops of water again.
- Cover and cook another 4–5 minutes.
They should be golden outside and fluffy inside.
🍓 Serving Ideas
- Powdered sugar
- Fresh strawberries
- Maple syrup
- Whipped cream
- Honey
- Nutella
🔥 Pro Tips for Perfect Height
✔ Use cake flour for softer texture
✔ Cook on the LOWEST heat possible
✔ Use metal ring molds for extra height
✔ Don’t open the lid too often
✔ Serve immediately (they deflate over time)
