This honey pancake is super fluffy, it will melt in your mouth like snowflakes. It is super simple to make, it only takes around half an hour from preparation to baking. First, preheat the oven to 350F/ 180C and prepare an 18cm diameter cast iron skillet. Coat a thin layer of butter on the sides and bottom of the skillet then set it aside. Separate two egg whites from the yolks and place them in their respective mixing bowls.
Into the bowl with the egg yolks, add 30 ml of milk and 10 ml of honey. Use a hand whisk to mix the ingredients together making sure everything is well incorporated and you have one mixture. Sift 35 grams of flour into the egg yolk mixture and whisk it in until the flour is combined with the mixture. Add half a teaspoon of vanilla extract and mix it in then set it aside.
Into the bowl with the egg whites, add a few drops of lemon juice then using an electric mixer, beat the egg whites on medium-high speed until big bubbles appear. Pour a third of 30 grams of caster sugar and continue to beat at medium-high speed until it starts to thicken then add the other third of the sugar. Mix then add the rest of the sugar and continue mixing on medium-low speed until the meringue reaches a firm peak.
Take a small amount of the meringue and add to the egg yolk mixture and fold it in then pour the mixture into the meringue. Continue folding everything together until you have a smooth batter and no meringue can be seen. Pour the cane batter into the prepared cast iron pan about 80% full. Give it a few shakes to remove trapped air bubbles in the batter. Place the pan in the lower rack of the 350F/180C oven and bake for 10 minutes.
After 10 minutes, the pancake will have risen significantly and a thin film has formed on the surface. Remove from the oven and cut across the thin layer about 2 mm deep. Put it back in the oven immediately and reduce the temperature to 340F/170C and continue baking for 15 minutes. Because of the cross, the surface will not crack randomly. After baking, remove from the oven and top with butter or fruits. Serve it warm.
- 2 Egg yolk
- 30ml Milk
- 10ml Honey
- 35g Cake flour
- ½ teaspoon vanilla extract
- Egg white 2pcs
- 30g caster sugar
- A few drops of lemon juice