How to Make a Soft and Fluffy Pancakes (almost like chiffon cake)

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Photo Credits: chefnmeals.com; m.facebook.com/even.hindap.7

INGREDIENTS

  • 5 pcs Egg Yolk
  • 40 g (2 tbsp+2 tsp) White Sugar
  • Pinch Salt (about 1/16 tsp)
  • 60 g All Purpose Flour
  • 3/4 tsp Baking Powder
  • 1 tsp Vanilla Extract

For the Miringue

  • 5 Egg White
  • 2 tbsp Sugar

PROCEDURE

  1. In a large mixing bowl combine egg yolk and 40 g white sugar. Mix well.
  2. In a separate bowl sift all purpose flour and baking powder then add into the mixture.
  3. Add salt and vanilla extract mix until smooth then set aside.

For the miringue:

  1. In a separate bowl put egg white.
  2. Using a hand mixer whisk…
  3. When small bubbles starts to appear add 2 tbsp sugar.
  4. Whisk again until stiff peak.
  5. Put 1/3 of the miringue to the first mixture and mix. Repeat this process three times but for the second and last batch you need to use spatula to mix it.
  6. Continue mixing by cutting and folding until smooth and thick texture appear (as shown on the picture below).
  7. Heat a non-stick pan with a low flame.
  8. Using a paper towel grease the pan with little butter. If you put too much butter this will affect the texture of the pancake.
  9. Put 1/2 cup of the pancake batter.
  10. Cover and cook for 2 to 3 minutes.
  11. Put another 1/4 cup of batter to top.
  12. Flip and cook for another 2 to 3 minutes.
ALSO SEE:  Tilapia in Brown Butter

Serve and Enjoy =) Cut or serve whole with your favorite syrup!

Credits to: chefnmeals.com