Ingredients
-
4 large eggsseparated
-
⅛ tsp salt
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2 tbsp granulated sugardivided
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200ml whole milkdivided
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½ tsp vanilla extract
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125g all-purpose flour
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2 tbsp raisinssoaked in rum (optional)
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1 tbsp neutral oilor unsalted butter for cooking
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powdered sugarfor dusting
Directions
A classic Austrian-style fluffy pancake made from whipped egg whites and golden batter, torn into bite-sized pieces and dusted with powdered sugar. Crisp at the edges and light at the centre.
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Ingredients
| 4 large eggs | |
| ⅛ tsp salt | |
| 2 tbsp granulated sugar | |
| 200ml whole milk | |
| ½ tsp vanilla extract | |
| 125g all-purpose flour | |
| 2 tbsp raisins | |
| 1 tbsp neutral oil | |
| powdered sugar |
Steps
|
1
|
In a bowl, beat the egg whites with salt and 1 tablespoon sugar until soft-to-firm peaks form. |
|
2
|
In a separate bowl, whisk together the egg yolks, 100 ml of the milk, vanilla extract and remaining 1 tablespoon sugar. |
|
3
|
Stir in the flour until smooth, then whisk in the remaining 100 ml milk. |
|
4
|
Fold one-third of the beaten egg whites into the batter to loosen, then gently fold in the remaining egg whites to keep the volume. |
|
5
|
Attach the flat plate to the Panasonic Multi-Cooker. Press the Manual setting, press Temp, set to 170°C, then press Time and set to 15 minutes (00:15). Press Start to preheat. |
|
6
|
Lightly grease the flat plate with oil or butter. Pour the batter onto the plate and spread evenly into a large rectangular pancake. Sprinkle soaked raisins over the top, if using. |
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7
|
Cook for 4-5 minutes until the bottom is golden and the top is mostly set. |
|
8
|
Use two spatulas to quarter the pancake, then carefully flip each section. Cook the other side for 2-3 minutes until golden. |
|
9
|
Tear the quarters into bite-sized pieces using the spatulas and cook for another 12 minutes, tossing occasionally. |
|
10
|
Transfer to plates and dust generously with powdered sugar. |
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