Ingredients
- 2 large eggs (separated)
- 2 tbsp milk
- ¼ tsp vanilla extract
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 2 tbsp sugar
- 1 tbsp butter (for cooking)
- Powdered sugar, syrup, or fresh fruit (for serving)
Instructions
- In a bowl, whisk egg yolks, milk, and vanilla until smooth.
- Sift in flour and baking powder, then gently mix to form a thick batter.
- In another bowl, beat egg whites until foamy, then gradually add sugar and whisk until stiff peaks form.
- Gently fold the egg white meringue into the yolk batter in 2–3 additions (don’t overmix, keep it airy).
- Heat a non-stick pan on low and lightly grease with butter.
- Spoon the batter onto the pan in tall scoops. Cover with a lid and cook for about 4–5 minutes per side until golden and puffed.
- Carefully remove and serve warm with powdered sugar, syrup, or fruit.
Would you like me to make this a super soft café-style version (extra tall and jiggly) with a trick using ring molds?