Fluffy Cloud Pancakes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
65g egg whites
02 -
35g egg yolks
03 -
35g cake flour
04 -
15g milk
→ Flavorings & Stabilizers
05 -
25g granulated sugar
06 -
5g lemon juice
07 -
5g cornstarch
08 -
3 pinches salt
# Instructions:
01 -
Measure all items accurately and put them within reach. Mix the cake flour and salt together after sifting. Take some kitchen paper to lightly grease your pan, then start warming it on low heat.
02 -
Put the lemon juice in with your egg whites and beat until you see bubbles. Pour in half the sugar and keep beating till you get soft peaks, then add the rest of the sugar and continue till stiff peaks show up - your whisk should leave a point that doesn't flop over.
03 -
Stir in cornstarch till it's smooth, then mix in egg yolks roughly so they're only half combined. Add your flour mix gently, folding until you can't see any dry spots. Lastly, fold in the milk just enough to blend, and right away pour it into a piping bag.
04 -
Squeeze about half your batter onto the warm pan, making 4 tall dollops. Sprinkle in half a tablespoon of water, put the lid on, and let cook for 3 minutes. Top each with more batter, add a few water drops around the pan, cover again and wait 4 minutes. When the bottom edges feel dry, carefully flip them over, add more water, cover and cook 4 more minutes until they bounce back when touched.
# Notes:
01 -
Always weigh ingredients on a scale for perfect results
02 -
Your pan needs slow, steady heat for tall, fluffy pancakes
03 -
The water you add creates steam that cooks the middle properly
04 -
Don't let the batter sit around - use it straight away for maximum height