Pictured are Classic Pancakes 2 ways, Dalgona Tiramisu, Brown Sugar Boba, and Matcha-Red Bean.

These are very affordable to make at home rather than ordering them at a cafe. However, they should be served immediately, or they'll start to deflate!
 

​

Yield: 6-8 pancakes

​

Ingredients

 

• 2 egg yolks (40 g)

• 15 g milk

• 5 g vanilla extract

• 3 g baking powder

• Pinch salt

• 35 g all-purpose or cake flour 

• 3 egg whites (90 g)

• 48 g granulated sugar

​

Instructions

​

1. Whisk together yolks, milk, and vanilla extract. Add baking powder, salt, and flour and whisk to a smooth paste.

2. In a separate bowl, beat egg whites with a mixer on medium speed until frothy. Once frothy, start slowly streaming in sugar while continuing to mix. Once all sugar is added, increase speed to high and beat to medium peaks. When you lift the mixer, the peak will be like a Dairy Queen cone.
   
   
   
   
   
   
   
   
   
   
   
   
   
    

3. Take a small scoop of the meringue and mix it into the pancake base. Mix fully to lighten texture of batter.

4. Add the rest of the meringue and fold carefully just until combined.
   
   
   
   
   
   
   
   
   
   
   
   
   
    

5. Heat a large nonstick skillet over medium heat. Add butter or oil, and use a paper towel to wipe the excess (this will ensure a nice surface of the pancake). You have to cook all the pancakes at once, otherwise the meringue will weep and the batter will deflate.

6. If available, use a piping bag with a large hole cut for the tip. Otherwise just use a scoop or large spoon. Pipe/pile tall mounds of batter onto the skillet.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   Cover with a tall lid, and cook 3-4 minutes over medium-low heat on one side. Add 1 Tablespoon water to pan and cover to steam, cooking 1 more minute. Once golden brown on the bottom, carefully flip over and cook 3-4 minutes on the other side.

7. Place on plate, decorate, and eat immediately! 🙂

​

NOTE: The spilling custards can be made either from a very softly whipped cream or a softly whipped diplomat cream (whipped cream mixed with pastry cream).

• Matcha: add matcha powder to whipped cream.

• Brown Sugar Boba: cook tapioca pearls according to package instructions. Drain and add brown sugar. Heat over low and stir until dissolved. Steep black tea in heavy cream. Chill and strain. Softly whip with powdered sugar.

• Dalgona Tiramisu: soften cream cheese or mascarpone cheese and fold into whipped cream. Make dalgona coffee topping. Dust with cocoa powder.