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Ingredients
For yolk mixture
2 egg yolks
1 tbsp sugar
4 tbsp milk
6 tbsp flour
1/2 tsp baking powder
1/2 tsp vanilla extract
For meringue
4 egg whites, chilled in the refrigerator until use
1/4 tsp cream of tartar
2 tbsp sugar
Directions
Make 3.5-inch diameter & 1.5 inch high round molds with foil and line the inside part with parchment paper. You can also use a cookie mold or skip molds altogether.
In a bowl, add yolks, 1 tbsp sugar, and whisk until color changes to light yellow. Add milk and vanilla extract and mix again.
Sift in flour and baking powder into the above mixture and mix until combined.
Start beating egg whites and when they start forming some foam, add the cream of tartar. Beat until soft peaks just begin forming. Then add 2 tbsp sugar little by little while continuing to beat until stiff peaks form.
Fold egg whites into the yolk mixture, 1/3rd part of egg whites at a time.
The technique for folding: Using a silicone spatula, transfer the 1/3rd part of the egg whites into the yolk mixture. Then using a wire whisk, fold them together until the whites are completely mixed. At this step, we are not worried about saving air bubbles right now, we just want that the egg whites are thoroughly mixed with the yolk mixture. Next, from remaining egg whites, add the 1/3rd part again using a silicone spatula. Now, very gently fold the whites so we save as much air bubbles as possible and a consistent batter is formed. Finally, add this batter into the bowl containing the remaining egg whites and gently fold again to get a smooth and homogeneous batter.
Heat a non-stick griddle at 300 F or a nonstick pan (I prefer griddle) at the lowest heat setting possible. Add butter and rub it thoroughly on the pan surface. We only need a very thin layer of butter on the pan, so clean off the excess butter with a paper towel.
Place foil molds on the griddle.
Fill in the batter into the molds up to 70%.
Put 1 tbsp water around the molds on the empty spots of the pan.
Cover and cook for 10 mins, putting water from time to time. (Cooking time varies from stove to stove so you will have to test it out.)
Flip the pancakes when little to no batter sticks on your finger upon gently touching the top. After flipping, put some more water, cover, and cook for another 6-8 minutes.
Turn off the heat. Remove foil molds and parchment paper from the pancakes.
Take the pancakes out of the pan. They are ready! Enjoy!
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