Mini Thick Pan Pancakes (no Baking Powder, Whipped Egg White Method)
1.
Separate the egg whites, set aside the egg whites, add salad oil to the yolks, and emulsify them
2.
Add milk and flour to the egg yolk and stir until there are no particles
3.
Add a few drops of lemon juice or a little salt to the egg whites, add fine sugar and beat until moist and foamy, and mix one-third of the egg whites into the batter
4.
4. Pour the mixed batter into the remaining egg whites, cut and mix evenly
5.
Low fire pan, don’t put oil, remember that the pan is hot (not too hot but it must be hot), pour the batter into the pan one by one with a spoon
6.
There are a little bubbles on the batter. It will take about a minute or two. You can easily shovel or move it to indicate one side. Fry on both sides until golden brown.
Tips:
1. If you want to be softer, use 15g cornstarch for the same amount of low-gluten flour
2. If you like the flavor of milk, you can change to 10g of melted butter instead of salad oil