FODMAP — Modify

Use lactose-free milk and gluten-free cake flour.

Ingredients §

Bowl 1 — Yolk mixture §

• 2 egg yolks
• 4 tbsp sugar
• 4 tbsp milk
• 1 tsp pure vanilla extract
• 6 tbsp cake flour
• 1 tsp baking powder

Bowl 2 — Meringue §

• 4 large egg whites
• 3 tbsp sugar

Method §

Bowl 1 — Yolk mixture §

1. Whisk the egg yolks with the sugar until pale and frothy. Mix in the milk and vanilla.
2. Sift the flour and baking powder into the mixture and whisk until incorporated.

Bowl 2 — Meringue §

1. Whip the egg whites with an electric mixer until pale and frothy, adding the sugar in batches until a glossy meringue forms. Aim for stiff-ish peaks, not stiff peaks.

Combine §

1. Whisk ⅓ of the meringue into the yolk mixture until incorporated.
2. Add half the remaining meringue and mix delicately.
3. Add the rest and fold with a spatula — don’t deflate the batter.

Cook §

1. Heat a large non-stick pan (with a lid) over low heat. Add a tiny drizzle of oil.
2. Using ¼ cup scoops, scoop batter into the pan. Cover and cook for 2–3 minutes.
3. Remove the lid and add another ¼ cup of batter on top of the cooking pancake. Cover and cook 4–5 minutes.
4. Flip EVER SO GENTLY. Cover and cook another 4–5 minutes.
5. Repeat with the remaining batter.

Serve §

Serve immediately.

Notes from previous attempts

• Make the meringue stiffer next time
• Use heat level 2 on the induction top
• Add little bits of water periodically to steam the outer part
• Use the big flipper