These light as cloud pancakes made of egg whites are folded through, just as if you’re making soufflé. Sandwiched between rich caramel, they are sure to impress.
Combine the sugar, egg yolk, vanilla and butter and whisk until sugar has dissolved.
Add the milk, baking powder and flour and whisk until smooth.
Whisk the egg whites to stiff peaks.
Fold through 1/3 of the egg white into the flour mixture then gently fold through the remaining.
Grease a non-stick frypan and egg rings with a little butter and place over medium heat.
Using ¼ cup mixture at a time add batter to the rings, making sure the batter doesn’t spill over the rings. Cook for 1-2 minutes a side then flip and cook for a further minute. Remove from rings.
Sandwich the pancakes together with dulce de leche and serve dusted with a little icing sugar.
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