Sunday morning’s eggs are fluffy, jiggly, and impossibly airy... 😮💨
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Ingredients:
1 egg yolk (room temperature)
1 tbsp sugar
2 tbsp milk
3 tbsp flour
1/4 tsp baking powder
2 egg whites (room temperature)
1/8 tsp cream of tartar (can substitute with double the volume of lemon juice or vinegar, i.e. 1/4 tsp lemon juice)
1.5 tbsp sugar
Method:
Whisk the egg yolk and sugar until the mixture is pale and frothy.
Gradually add the milk in batches, whisking as you go.
Sift in the flour and baking powder.
In a separate bowl, whip the egg whites with cream of tartar until frothy and pale.
Gradually add in the sugar until thick, glossy meringues form that hold a peak (do not over-whip).
Gently fold 1/3 of the egg whites into the yolk mixture, followed by half of the remaining whites.
Transfer the yolk mixture into the remaining whites and fold again.
Place a frying pan over low heat and grease it with a little butter.
Using an ice cream scoop (or spoon), place a scoop of the batter into the pan. Cover with a lid and cook on low for 4–5 minutes.
Remove the lid, add a little more batter on top of the pancake, drizzle 1 tsp of water around the pan (not on the pancake), then cover again and let it steam for 4–5 minutes.
Remove the lid, top with a little more batter, then flip and cook for 5–6 minutes, covered.
Top with all the good stuff ( pistachio, strawberry, yoghurt, and maple syrup).
Enjoy!