Cooking Instructions
- 1
Beat egg yolk and milk, add vanilla. Then add sifted cake flour and baking powder. Set aside.
- 2
Prepare meringue by beating egg white with cream of tartar. Add sugar portionwise until stiff peak meringue is formed.
- 3
Take 1/3 of the meringue and fold into flour mixture. Then take another 2/3 fold gently until well blended.
- 4
Scoop the batter using icecream scoop on to grease pan under very low heat. Cover with lid and cook for 3 minute.
- 5
Remove the lid and top another scoop on each pancake to make tall pancake. Cover the lid back and cook for another 5 min.
- 6
Flip the pancake, cook another side of 5 minutes. Serve warm with honey and whipped cream.
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