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Step 1
Separate the egg yolk and the egg white into two different bowls.
Step 2
Keep the egg white refrigerated until it’s ready to be whipped.
Step 3
Set the cooking plate temperature to a very low or keep warm setting.
Step 4
Place egg yolk into a mixing bowl, add milk and mayonnaise and mix well
Step 5
Sift the flour into the yolk mixture and mix well.
Step 6
Make the meringue: Take the egg white out of the fridge and add a cream of tartar.
Step 7
Whip the egg white until bubbles start to form.
Step 8
Add 1/3 of sugar (5 g) to the egg white and keep whipping until fine bubbles form.
Step 9
Add another 1/3 of sugar and continue to whip.
Step 10
Add the last 1/3 of sugar and whip until the foam becomes shiny and soft peaks start to form.
Step 11
Take 1/3 of meringue to the egg yolk mixture and fold it in.
Step 12
Add another 1/3 of meringue, and again carefully fold into the yolk mixture.
Step 13
Pour the yolk mixture into the meringue bowl and carefully mix it all together with a spatula.
Step 14
Drop a spatula spoonful of the batter onto a cooking plate, then top with an additional ½ spoonful on top of each pancake to help add height and cook it for 3 minutes.
Step 15
Flip them over after 3 minutes and then cook for a further 3 minutes or until both sides are browned.
Step 16
Dust with icing sugar and syrup, and serve immediately.