Ingredients
Equipment
Method
Prepare the Meringue & Batter
- In a clean bowl, beat 3 large egg whites and cream of tartar on medium until frothy. Gradually add the granulated sugar and whip on medium-high until stiff, glossy peaks form.
- In a separate bowl, whisk the egg yolks, whole milk, and vanilla extract until pale. Sift the cake flour and baking powder over the top, whisking just until smooth.
- Whisk a small dollop of the meringue into the yolk batter to lighten it. Gently fold in the remaining meringue in two additions using a silicone spatula until no white streaks remain.
Cook & Assemble
- Preheat a skillet over the lowest heat. Lightly oil and wipe clean. Dollop the batter into tall mounds. Add 1 tbsp (15ml) water to the pan, cover with a lid, and steam for 4-5 minutes until the bottoms are golden-brown.
- Carefully flip the pancakes using a thin spatula. Add another 1 tsp (5ml) water to the pan, cover, and steam for an additional 4-5 minutes until the centers are completely set.
- Stack two pancakes on a plate. Top with soft whipped cream, scatter fresh raspberries and sliced strawberries around the base, drizzle with amber maple syrup, and dust with powdered sugar.
Nutrition
Notes
Cold Eggs Are Crucial: Use chilled egg whites for a more stable meringue.
Clean Equipment: Ensure mixing bowls are completely free of grease to achieve stiff peaks.
Patience on the Stove: Cooking on ultra-low heat with steam prevents burning while ensuring a cooked center.
Clean Equipment: Ensure mixing bowls are completely free of grease to achieve stiff peaks.
Patience on the Stove: Cooking on ultra-low heat with steam prevents burning while ensuring a cooked center.