Receipe

Main Ingredients (For 2 people):

Decoration (Optional):

I forgot to include my lemon juice in this photo. Lemon can stablized the meringue and make it easier to form a stiff peaks form.

Steps:

1. Separate egg yolk and egg white. Make sure the mixing bowl is clean and without any oil or water for the egg white. Otherwise, you will not able to whisk up the egg white and turn it into meringue:(. Put the egg white in the fridge until you use it.

2. Mix egg yolk, milk and melted butter and vanilla essence in a bowl until the batter is smooth. Sift the cake flour and baking soda and mix well.

3. Take out the egg white from the fridge. Whisk the egg white in high speed until soft peaks form. Gradually add half of the sugar and lemon juice until the sugar dissolves. Add another half and whisk until the stiff peaks form.

4. Add one-third of the meringue to the batter. Gently fold the meringue into the batter until you can’t see any white. Add the rest of the meringue and gently fold from the bottom. Make sure not over mix it

5.Spray the cooking pan with oil. Scoop the batter onto the pan preheated with medium heat. Add 1 tbsp of the water to the pan and cover the lid. Cook for around 3 minutes before flipping over.

6.Cover and cook for another 2-3 minutes until the top and bottom are golden browns. Serve warm with the banana, icing sugar, walnut, and cream or other toppings of your choice.

Done!

Now enjoy this fluffy japanese style pancake!