| Ingredient | Method |
| A: 3B egg yolks 45g low protein flour 1/2 tsp baking powder 40g milk 10g lemon juice 5g lemon powder B: 3B egg whites 30g caster sugar 1/4tsp cream of tartar Topping: blueberry jam blueberry whipped cream
| 1. In a bowl, whisk egg yolks, milk, vanilla essence, salt and flours until well combined. 2. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Heat a non-stick pan over low heat and lightly grease with oil. 7. Spoon or pipe the batter onto the pan. Add a couple drops of water on the side and cover with a lid. 8. Cook the pancakes for 4-5 minutes until bubbles form on the surface and the edges look set. 9. Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. 10. Serve the pancakes immediately with favorite toppings. *yield abt 6 pancakes |
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