• Egg (large)1
• Granulated sugar10g
• Cake flour or bread flour15g
• Baking powder1g
• Milk10g

1. 1

   Separate the egg into yolk and white. Place the egg white in the freezer to chill.

2. 2

   Add 10g of milk, 15g of sifted cake flour (or bread flour), and 1g of baking powder to the egg yolk. Mix well until combined.

3. 3

   Add 10g of granulated sugar to the chilled egg white in 3 additions, beating until the meringue is stiff and the whisk feels heavy when lifted.

4. 4

   Scoop a small amount of the meringue into the egg yolk batter and mix thoroughly to lighten it.

5. 5

   Add the remaining meringue and gently fold from the bottom, repeating until just a few streaks of meringue remain.

6. 6

   Heat an electric griddle or pan on the lowest setting, lightly grease it with oil, and mound the batter onto it.

7. 7

   Add 1/2 to 1 tbsp of boiling water to create steam, cover with a lid, and cook slowly over low heat.

8. 8

   Occasionally tilt the griddle to let excess moisture evaporate. When the sizzling sound stops, lift the lid and check the bottom.

9. 9

   Once the bottom is golden brown, gently flip the pancake. Add another 1/2 to 1 tbsp of boiling water, replace the lid, and steam-cook again.

10. 10

    When the sides no longer stick to a spatula when touched, the pancakes are ready to serve.

Be careful not to over-beat the meringue, as it can separate. Keep the lid on during steam-cooking, and once the sizzling stops, open the lid to check that it's not over-cooked. Turning up the heat in a hurry will cause the pancakes to deflate, so always keep it on low. As long as the sides are properly steamed, they won't shrink.

• Calories160 kcal
• Protein7.5 g
• Fat5.5 g
• Carbs20 g
• Sodium0.3 g