Fluffy pancakes
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Ingredients
- Egg
- 1 piece
- Whole milk
- 15 ml
- Plain flour
- 15 g
- Baking powder
- 1/4 tsp
- Sugar
- 15 g
- Vanilla extract
- 1 drop
- Vegetable oil
- 1 tsp
- Fresh berries & maple syrup
- to garnish, as you like
It’s that simple
Method
In a small bowl, mix the egg yolk with the milk, the sifted flour, baking powder and vanilla extract into a smooth, thick batter.
Whisk the egg white in a grease-free bowl. As soon as it turns foamy, slowly sprinkle in the sugar and keep whisking until you have very stiff, glossy meringue.
Vigorously whisk a third of the meringue into the yolk batter to loosen it. Then fold in the rest very gently with a spatula so the air stays in the batter.
Heat the Q-Olento teppanyaki plate to low to medium heat (approx. 140–150 °C) and brush it very thinly with vegetable oil.
Place the batter on the plate in two or three very tall, tower-like mounds. Pour a teaspoon of water directly onto the hot plate (next to the pancakes) and immediately cover the pancakes with a cooking dome (or heat-resistant bowl) so they steam.
After about 4–5 minutes, remove the dome, carefully turn the pancakes with the teppanyaki spatula, add another splash of water and cook, covered, for another 3–4 minutes.
Serve warm straight from the table with fresh berries and plenty of maple syrup.
