Tall Steamed Soufflé Pancakes with Meringue

What you need

• 4 large eggs, cold, separated
• 60 g (1/2 cup) cake flour, or plain flour
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar, or a few drops of lemon juice
• 1 pinch fine salt
• 4 tbsp caster sugar
• 1 tsp neutral oil, for the pan
• butter, for serving
• maple syrup or golden syrup, for serving

Method

Restated from the original video

1. 1

   Separate the eggs, putting the whites in a large, spotlessly clean bowl and the yolks in a medium bowl.

2. 2

   Whisk the cake flour, milk and vanilla into the yolks until smooth and thick.

3. 3

   Beat the whites with the cream of tartar and salt until foamy, about 1 min.

4. 4

   Keep beating and add the sugar a spoonful at a time. Stop when the whites are glossy and hold peaks that bend over softly at the tip, 3-5 min.

5. 5

   Stir a third of the whipped whites into the yolk batter to loosen it.

6. 6

   Fold in the remaining whites in two additions with a spatula, just until no white streaks remain. Work gently to keep the air in.

7. 7

   Set a large nonstick frying pan with a lid over the lowest heat and wipe it with the oil on a paper towel.

8. 8

   Spoon or pipe the batter into 4-6 tall mounds about 8 cm (3 in) wide, stacking a second spoonful on each so they stand high.

9. 9

   Add 2 tsp water to the empty parts of the pan, cover and cook until the bases are golden and the tops look set at the edges, 3-5 min.

10. 10

    Flip each pancake carefully with a wide spatula, add another 2 tsp water and cover again.

11. 11

    Cook until the second side is golden and the pancakes spring back when pressed, 3-5 min.

12. 12

    Serve at once, before they sink, with a piece of butter and a drizzle of syrup.

Imported from lylesgoldensyrup.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.