Ingredients
Equipment
Method
- Separate egg yolks and whites into two clean bowls.
- Whisk yolks with milk and vanilla until smooth.
- Sift in cake flour and baking powder, then whisk until combined.
- In a separate bowl, beat egg whites with cream of tartar until foamy.
- Gradually add sugar and continue whipping to stiff peaks.
- Fold the whites into the yolk mixture gently in three parts.
- Lightly oil a nonstick pan and place ring molds if using.
- Spoon in the batter and cook covered on low heat for 4–5 minutes per side.
- Carefully remove from the mold and serve warm with toppings of choice.
Nutrition
Notes
For a dairy-free version, substitute almond or coconut milk. Store leftovers in an airtight container in the fridge for up to two days and reheat gently.