Souffle Pancakes (Original video)

Ingredients:

• 2 large eggs, separated
• 20 ml (4 teaspoons) milk
• 30 grams (3.3 tablespoons) all-purpose flour
• 1.25 ml (1/4 teaspoon) vanilla extract (optional)
• 25 grams (2 tablespoons) sugar
• Cooking oil
• Butter
• Syrup

Instructions:

1. Separate egg yolks and whites. Add milk to egg yolks and mix well. Sift and add flour to the egg yolk batter. Mix well. Add vanilla extract (optional) and mix well.
2. Whip egg whites with an electric whisk on medium-high speed. Add sugar in three parts, adding 1/3 of the sugar each time. Beat on medium-low speed until dry peaks form.
3. Add 1/3 of the meringue to the egg yolk batter and mix well. Pour back into the meringue and continue to mix well.
4. Pour the batter into a piping bag.
5. Heat a non-stick pan on low heat. Put a drop of cooking oil and wipe evenly with kitchen paper. Squeeze the batter into the pan.
6. Add 2 teaspoons of water, cover and cook on low heat for about 5 minutes. Uncover and flip the pancakes. Add 1 teaspoon of water, cover and continue to cook for about 5 minutes.
7. Put butter slices on the pancakes, pour on some syrup, and enjoy!