Cloud Pancakes (Print Version)

# Ingredients:

01 - 2 big eggs (without shell, 50g each).
02 - 1/4 teaspoon real vanilla.
03 - 1½ tablespoons full-fat milk.
04 - 1/4 cup soft cake flour.
05 - 2 tablespoons granulated sugar.
06 - 1 tablespoon light oil (for cooking).
07 - 1/2 teaspoon baking powder.
08 - 1 tablespoon powdered sugar.
09 - Fresh fruit like berries.
10 - Maple syrup (for drizzle).
11 - 1/2 cup thick heavy cream.
12 - 1½ tablespoons sugar (for cream).
13 - 2 tablespoons water (for steam).

# Instructions:

01 - Put whites into the freezer for 15 minutes after separating them from yolks.
02 - Whisk yolks, milk, and vanilla together till light and bubbly.
03 - Sift baking powder and cake flour into the yolk bowl. Gently mix.
04 - Whip the cold egg whites until foamy. Slowly add sugar and whip to stiff peaks.
05 - In three parts, gently fold the whipped whites into the yolk batter.
06 - Set your pan to 300°F. Add oil lightly, then swipe off the extra.
07 - Spoon your batter onto the pan in three piles, stacking them little by little.
08 - Pour a bit of water in the pan, cover it, and let cook for 6 to 7 minutes.
09 - Scoop a final bit of batter on top and cover again to cook for 2 extra minutes.
10 - Carefully flip them over. Add more water then cook another 4 to 5 minutes.
11 - Top with whipped cream, powdered sugar, syrup, and fresh berries before serving.

# Notes:

01 - Eat these straight away for the fluffiest texture.
02 - Keep the pan steady at 300°F during cooking.
03 - Adding steam ensures the pancakes stay soft.
04 - Handle them super gently to avoid deflating.
05 - Keep them in the fridge for up to 2 days if needed.
06 - Stick to whole milk for the right texture.

Back