INGREDIENTS
2 eggs
30 ml (2 tbsp.) milk
25g (3 tbsp) Flour
1g (1/4 tsp) baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
25g (2 tbsp) Sugar
Maple syrup
Granulated sugar
METHOD
Separate the eggs into whites and yolks. Whisk egg yolk, milk and vanilla extract in a large bowl. Then pour the flour and baking powder into the bowl, stir to combine.
Put the egg whites and lemon juice in another bowl. Add sugar in two parts, beat them with a stand mixer. Whisk until stiff peaks form.
Add the meringue to the egg yolk mixture and mix gently. Avoid breaking the meringue.
Brush skillet with cooking oil. Pour the pancake batter into the heated skillet and cover with the lid. Cook them for about 3 to 5 minutes.
Check each pancake to see if it turns golden brown, then gently flip it over. Cover with the lid and cook them for about 3 minutes.
Add maple syrup on top and sprinkle with powdered sugar