Ingredients :
- INGREDIENTS for 18cm Pancake
- 80 g Egg Whites (about 2 Eggs)
- 30 g Sugar
- 40 g Egg Yolks (about 2 Eggs)
- 2 g Vanilla Essence
- 55 g Flour
- 10 g Cocoa Powder
- 8 g Baking Powder
- 48 g Vegetable Oil
- 60 g Milk
Method :
- Prepare an 18cm bottom-removable round cake pan and cover the inside with parchment paper (If you don"t have parchment paper, you can use regular paper).
- Whisk together the flour, cocoa powder and baking powder and sift. Set aside until use.
- Beat the egg yolk in a medium mixing bowl. Add the vanilla essence and milk and whisk well.
- With an electric mixer fitted with a wire whip, beat the egg whites on high speed in a large mixing bowl. Add the sugar gradually and whip until the mixture is fluffy and stiff. Change the mixer speed to medium and keep mixing for 1 min (to equalize the size of bubbles). Move to a large mixing bowl.
- Pour the egg yolk mixture into the whipped egg whites (meringue) and mix with a spatula until half-mixed.
- Add the flour mixture to the wet mixture and mix with a spatula until you can"t see the flour any more.
- Add the vegetable oil to the mixture and mix well.
- Heat a large skillet at low temperature and coat with butter. Place the sponge cake pan upside down into the skillet. Pour the mixture into the mold and cover the mold with a lid. Cook for 35 min or until bubbles appear on the surface.
- Remove the cake pan and parchment paper. Flip the pancake with a spatula to cook the other side.
- Serve with whipped cream, fruits, chocolate sauce etc...
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