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2 large eggs, separated

2 tablespoons milk

1/4 cup (30g) all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon vanilla extract

2 tablespoons sugar

1/4 teaspoon lemon juice or vinegar

Neutral oil, for greasing

2 tablespoons water, for steaming

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1. Separate egg whites and yolks into clean bowls.

2. In yolk bowl, whisk in milk, vanilla, sifted flour, and baking powder until smooth.

3. Beat egg whites with lemon juice until foamy, gradually add sugar and whip to stiff peaks.

4. Fold meringue into yolk batter gently in 3 parts to keep the volume.

5. Preheat non-stick skillet on low heat and lightly oil.

6. Scoop tall mounds of batter into pan. Add 1 tbsp water to pan edge and cover to steam.

7. Cook for 4 minutes per side. Flip carefully and repeat.

8. Serve immediately with syrup, fruit, or powdered sugar.

Ensure egg whites are whipped to stiff peaks for the best height.

Cook low and slow; don’t rush it or the insides may stay raw.

You can use ring molds for perfect rounds, but it’s not required.