Fluffy Pancakes (Print Version)

# Ingredients:

01 - 2 large eggs (50g each without shells)
02 - 1 ½ tablespoons whole milk
03 - ¼ teaspoon vanilla extract (pure)
04 - ¼ cup cake flour
05 - ½ teaspoon baking powder
06 - 2 tablespoons granulated sugar
07 - 1 tablespoon neutral cooking oil (for frying)
08 - 2 tablespoons water (to create steam)
09 - ½ cup heavy whipping cream
10 - 1 ½ tablespoons sugar (for whipped cream)
11 - 1 tablespoon powdered sugar
12 - Fresh fruit (berries)
13 - Maple syrup

# Instructions:

01 - Separate yolks from whites and chill the whites in the freezer for 15 minutes.
02 - Whisk together the egg yolks, vanilla, and milk until foamy.
03 - Sift flour and baking powder into yolk mixture, lightly whisk to combine.
04 - Using an electric mixer, beat the cold egg whites until foamy. Gradually add sugar and beat until firm peaks form.
05 - Gently fold the whipped egg whites into the yolk batter in three batches.
06 - Preheat a nonstick pan to 300°F. Lightly coat with oil and remove any excess.
07 - Spoon batter into the pan in small heaps, layer spoonfuls to form three mounds.
08 - Pour water into the pan, cover with a lid, and steam for about 6-7 minutes.
09 - Spoon additional batter on top of mounds, cover, and cook for another 2 minutes.
10 - Carefully flip pancakes, add more water, and steam for another 4-5 minutes.
11 - Plate the pancakes and serve with whipped cream, fruit, powdered sugar, and syrup.

# Notes:

01 - Eat immediately for the fluffiest texture.
02 - Keep the heat steady at 300°F for best results.
03 - Steaming keeps the pancakes moist.
04 - Be extra careful when flipping to keep their shape.
05 - Leftovers can be refrigerated for up to two days.
06 - Use whole milk for the right batter consistency.

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