1. Ingredients map
2. Separate egg white and yolk
3. Egg yolk + sugar + 1 whole egg liquid and stir well (forgot to pat the egg)
4. Sift in the low flour and baking powder and stir evenly, (do not stir too hard, it should be gluten)
5. Add vegetable oil and mix well into egg yolk paste and set aside for later use
6. Add a little vanilla essential oil to the egg whites, 30 grams of soft white sugar and beat until dry and foamy
7. Add the meringue to the egg yolk batter and stir evenly
8. Mixed muffin batter
9. Heat a non-stick pan over low heat and brush a layer of oil
10. Scoop a spoonful of batter in
11. Spoon a spoonful of batter into it, cover the pot and fry slowly over low heat
12. When the bottom of the cake can be turned, scoop three molecules of batter and pour it on top of the cake, then turn it over immediately
13. Flip and fry the other side
14. The pan-fried pancakes are quite fluffy
15. It tastes better with honey
Tips:The fluffy degree of the muffins is supported by the egg whites, so the egg whites are the key to beating the pancakes. The pancakes are all over a low fire. Japanese muffins are topped with maple syrup. But I think honey is more nutritious.
