Ingredients
2 servings
2 chicken eggs, separate the yellow & white part
3 tablespoons of low protein flour
4 tbsp liquid milk / uht (can jg pake 1 tbsp milk powder + 4 tbsp water)
1 tablespoon granulated sugar
1 tsp lime juice
1/4 tsp vanilla
Step
30 minutes
mix & stir fork: egg yolks, milk & vanilla.
Mix in other containers: egg whites, sugar & orange juice. Beat with whisk / mixer balloons until the egg white expands into all foam.
Heat Teflon to cook pancakes.
mix 1/2 egg whites into egg yolk mixture, mix well with balloon whisk. Then add all the remaining egg white dough, mix well.
Cook the pancakes with low heat until fluffy & the edges begin to solidify and then turn the pancakes & teflon caps. Cook until cooked / browned. serve warm pancakes with toppings to taste.
Tips / tricks: I have 2 teflon to cook this pancake so fast. First pour the dough as much as 2.5 tablespoons of vegetables into small teflon (uk 10cm) until the pancake expands and then move back to the larger teflon. so while the big teflon ripen the pancakes, little teflon can be used to cook the next pancake. Small teflon is useful for pancake printing to be as thick as photographed. One recipe can be 3 pieces of pancakes like in the photo.