Sift flour and baking powder. Mix well then set them aside.
Separate the egg yolks from the egg whites.
Whisk the milk and egg yolks for 1 minute.
Add the sifted flour and baking powder gradually during the mixing process. Whisk until the texture is smooth, then set the mixture aside.
Whisk the egg white until soft peaks form. Increase the speed gradually while adding sugar and sea salt and keep whisking until firm peaks form. Be careful not to overwhip the egg whites.
Gently fold 1/3 of the egg white mixture into the earlier mixture in step 4, before folding in the remaining egg white mixture. Be careful not to overfold.
Place the pan over medium heat for 1 minute.
Flip the pancake when the underside turns brown. Depending on how much you scoop, the mixture will be ready in 2 to 3 minutes. According to the image shown here, the mixture will be ready in 2 minutes.
Serve the pancakes with desired toppings. Here, we added cut fruits, and topped it off with butter and icing sugar.
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