Fluffy Pancakes (Printable Version)

# What You'll Need:

01 - Two big eggs (50g each, no shells).
02 - 1 tablespoon and 1 teaspoon whole milk.
03 - A quarter teaspoon of vanilla (natural).
04 - Four tablespoons of cake flour.
05 - Half a teaspoon baking powder.
06 - Two spoonfuls of sugar.
07 - One spoonful of neutral oil (for the pan).
08 - Two spoons of water (for steaming).
09 - Half a cup of heavy cream.
10 - 1 tablespoon and 1 teaspoon sugar.
11 - A spoon of powdered sugar.
12 - Some fresh fruit or berries.
13 - Maple syrup, to taste.

# Preparation Steps:

01 - Pop the egg whites into the freezer for 15 minutes after separating them from the yolks.
02 - Combine the yolks with milk and vanilla. Whisk till you see bubbles.
03 - Gradually sift the baking powder and cake flour into the yolk mixture. Stir lightly.
04 - Whip the cold whites until foamy. Slowly add sugar and keep whipping till stiff peaks form.
05 - Gently fold the whipped whites into the yolk mixture a third at a time.
06 - Warm up the pan to 300°F. Grease it lightly, then wipe away the extra oil.
07 - Scoop the batter into three piles on the pan, stacking them layer by layer.
08 - Pour water into the pan and cover with a lid. Let it cook for 6-7 minutes.
09 - Put one last scoop of batter on top, cover it back up, and cook for 2 minutes.
10 - Carefully turn the pancakes over. Add a splash of water, then cook another 4-5 minutes.
11 - Finish with whipped cream, powdered sugar, berries, and syrup before serving.

# Additional Tips:

01 - Eat them right away for the fluffiest texture.
02 - Keep the pan at 300°F for even cooking.
03 - The steam helps keep them soft and moist.
04 - Be super gentle when handling to avoid deflating.
05 - Store leftovers in the fridge for up to two days.
06 - Only use full-fat milk for the right texture.

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