Recreate the viral recipe! Ultra-fluffy meringue pancakes over 3cm thick with a steamed, melt-in-your-mouth texture. These are seriously amazing! ♡
Ingredients
1 servings- Large egg1
- Granulated sugar10g
- Cake flour or bread flour15g
- Baking powder1g
- Milk10g
- ★Oilto taste
- ★Hot water1/2 to 1 tbsp
Directions
20 min- 1
Separate the egg into yolk and white. Chill the egg white in the freezer.
- 2
Add 10g milk, sifted cake flour (or bread flour) 15g, and baking powder 1g to the egg yolk. Mix well.
- 3
Add the granulated sugar 10g to the chilled egg white in three batches, beating with a whisk until stiff and glossy meringue forms.
- 4
Take a spoonful of meringue and fold it thoroughly into the egg yolk mixture.
- 5
Add the remaining meringue and fold gently from the bottom, turning the bowl, until some meringue streaks remain.
- 6
Lightly oil a hot plate and mound the batter onto it.
- 7
Add 1/2 to 1 tbsp hot water and begin steam-cooking. Cover and cook on low heat slowly.
- 8
Occasionally tilt the hot plate to evaporate the water inside. When the sound stops, open the lid and check the bottom.
- 9
Once the bottom is golden, flip gently and add hot water again. Cover and steam-cook.
- 10
When the sides no longer stick to a spatula when touched, the pancake is done.
Tips
Be careful not to over-beat the meringue until it separates. Keep the lid on while steam-cooking; open it when the sound stops to check for overcooking. Avoid high heat as it will cause the pancake to shrink. Proper steam heating on the sides prevents shrinkage.
Nutrition
Per serving- Calories320 kcal
- Protein8.5 g
- Fat12 g
- Carbs42 g
- Sodium0.3 g
Recreate the viral recipe! Ultra-fluffy meringue pancakes over 3cm thick with a steamed, melt-in-your-mouth texture. These are seriously amazing! ♡
Ingredients
1 servings- Large egg1
- Granulated sugar10g
- Cake flour or bread flour15g
- Baking powder1g
- Milk10g
- ★Oilto taste
- ★Hot water1/2 to 1 tbsp
Directions
20 min- 1
Separate the egg into yolk and white. Chill the egg white in the freezer.
- 2
Add 10g milk, sifted cake flour (or bread flour) 15g, and baking powder 1g to the egg yolk. Mix well.
- 3
Add the granulated sugar 10g to the chilled egg white in three batches, beating with a whisk until stiff and glossy meringue forms.
- 4
Take a spoonful of meringue and fold it thoroughly into the egg yolk mixture.
- 5
Add the remaining meringue and fold gently from the bottom, turning the bowl, until some meringue streaks remain.
- 6
Lightly oil a hot plate and mound the batter onto it.
- 7
Add 1/2 to 1 tbsp hot water and begin steam-cooking. Cover and cook on low heat slowly.
- 8
Occasionally tilt the hot plate to evaporate the water inside. When the sound stops, open the lid and check the bottom.
- 9
Once the bottom is golden, flip gently and add hot water again. Cover and steam-cook.
- 10
When the sides no longer stick to a spatula when touched, the pancake is done.
Nutrition
Per serving- Calories320 kcal
- Protein8.5 g
- Fat12 g
- Carbs42 g
- Sodium0.3 g
Tips
Be careful not to over-beat the meringue until it separates. Keep the lid on while steam-cooking; open it when the sound stops to check for overcooking. Avoid high heat as it will cause the pancake to shrink. Proper steam heating on the sides prevents shrinkage.