Ingredients
2 egg yolks
¼ cup granulated sugar, divided
1 tbsp canola oil
1 tsp vanilla extract
3 tbsp milk
1⅓ cups cake and pastry flour
1½ tsp baking powder
¼ tsp salt
4 egg whites
Preparation
Preheat a large non-stick frying pan over low, at least 10 minutes.
Oil insides of 3 ring moulds, 3 inches wide and 1½ inches high.
Whisk egg yolks and 1 tablespoon sugar in a large bowl until sugar is dissolved.
Whisk in milk, oil and vanilla. Whisk flour, baking powder and salt in a small bowl.
Beat egg whites in a medium bowl using an electric mixer on medium for about 30 seconds or until foamy.
Gradually beat in remaining 3 tablespoons of sugar. Increase speed to high and beat for 3 to 5 minutes until stiff peaks form.
Sift flour, baking powder and salt into egg yolk mixture and whisk until smooth. Gently fold ⅓ cup of meringue mix into yolk mixture, using a whisk, just until no streaks remain. Repeat twice more. Don’t overmix the batter.
Lightly oil the pan, then wipe with a paper towel so a thin layer remains. Place 2 or 3 prepared moulds in the pan and fill about half full of batter, about ⅓ cup batter each. No need to smooth tops.
Cover and cook for 7 minutes. Flip pancakes with moulds. Run a sharp paring knife around the inner edges of moulds, then carefully remove (they will be hot).
Cover pan and continue cooking for 5 to 7 more minutes or until pancake sides are dry and bottoms are golden.
Remove the metal molds and transfer the pancakes to a serving plate. Wash and re-oil ring moulds and repeat with remaining batter.
Sprinkle confectioner’s sugar and drizzle with some syrup, then serve and enjoy!
