Ingredients

• 3 medium egg
• 50g self-raising flour
• 4-5 tbsp. water
• 4-5 tbsp. oil
• 2 tbsp. full-fat milk
• 4 tbsp. caster sugar
• 2 tsp. vanilla extract.
• 1.5 tsp. baking powder

Tools

• Titanium Chef Patissier XL

Method

1. Separate the egg white and egg yolk. Put the egg white in the freezer whilst preparing the egg yolk mixture.
2. Sieve flour and baking powder twice and set aside. This is your flour mixture.
3. Put the egg yolk, vanilla extract, and milk in a Kenwood mixing bowl.
4. Attach the stainless steel whisk.
5. Set the Kenwood Patissier XL at Speed 5 for 5 minutes.
6. Whisk until the egg mixture is frothy.
7. Change the speed level to 2, little by little add the flour mixer into the bowl.
8. Mix until combined (approx 2 minutes) do not over mix.
9. Use the spatula to scrape the bowl and fold if required
10. Remove the bowl and set it aside. Wash the stainless steel whisk and re-attach.
11. Take the egg white from the freezer. Pour into another Kenwood mixing bowl.
12. Set Kenwood Patissier XL at Max speed for 5 minutes, press start.
13. Little by little, spoon the sugar into the mixing bowl. Mix until it resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
14. Gently add the white egg mixture into the yolk mixture
15. Fold until combined.
16. Heat the oil in a frying pan over low heat.
17. Spoon the pancake mixture and gently drop the mixture into the pan. I make about 2-3 pancakes at a time.
18. Once the pancakes start to form (approx 3 minutes), top up the mixture for vertical effect.
19. If the frying pan looks dry. Drizzle a tablespoon of water and a little oil onto the empty area of the pan. This technique will keep your pancakes moist. Close the lid until the pancakes’ bottom is easily removed from the pan. It will take approx 6-7 minutes altogether on each side)
20. Very gently flip, close the lid and fry the other side until it’s cooked.
21. Transfer the pancakes onto the serving plate. Garnish with fruit, whipped cream, honey, syrup or icing sugar.