04.000 nos Eggs, whole 4 nos
0.050 kg Sugar, white granulated
0.060 kg All Purpose Flour
0.003 kg Baking Powder
0.001 kg Salt pinch
0.045 kg Milk, homo
0.003 kg Vanilla Extract
0.060 kg Water
kg Butter (for frying)
Separate the egg whites from the yolks.
Whisk the egg yolks, milk, and vanilla in a bowl.
Add flour, baking powder, and salt. Mix well and set aside.
Whisk egg whites until frothy adding sugar and continue to beat egg whites to stiff peaks.
Set your skillet on low heat and add a small pat of butter, letting it melt while you prepare the batter.
While skillet is warming up, mix your batter by combining about 1/3 of the stiff egg whites to your egg yolk mixture.
When batter is smooth, add the rest of the egg whites and gently fold to combine, taking care not to overmix.
Use a large ice cream scoop to portion out in your skillet (or use a piping bag).
Cook about 2 mons and turn them over to cook on opposite side.
Remove from the heat and transfer to plates.
Serve immediately
*Serve with whipped cream and maple syrup, or fresh fruits
Enjoy to Chef Peter Boos!
