Ingredients

• 3 eggs, separated
• 24 g all-purpose flour
• 30 ml whole milk
• 26 g granulated sugar (approximately 8 teaspoons)
• 1 teaspoon baking powder
• vegetable oil, for cooking
• 3–4 tablespoons water (for steaming while cooking)
• a few drops of vanilla extract (optional)
• a small amount of lemon juice (optional)

Instructions

1. 1Carefully separate the egg yolks from the egg whites, ensuring no yolk enters the whites.
2. 2Whip the egg whites until stiff peaks form, gradually adding the sugar (you may also add a small amount of lemon juice at this stage if using). Test by turning the bowl upside down; the mixture should not fall.
3. 3In a separate bowl, whisk together the egg yolks, milk, flour, and baking powder until smooth (add vanilla extract here if using).
4. 4Gently fold one third of the whipped egg whites into the yolk mixture to loosen it. Then carefully fold in the remaining egg whites, taking care not to deflate the mixture.
5. 5Heat a non-stick pan over low heat. Lightly oil the surface using a paper towel.
6. 6Place a portion of the batter in the pan. Add a small spoonful of water to the pan’s side (not into the batter) and cover with a lid to create steam.
7. 7Cook slowly until the base is set and golden, then carefully flip and cook the other side until fully cooked through.
8. 8Repeat with the remaining batter, oiling the pan as needed.
9. 9Serve immediately with toppings such as Nutella, chocolate, dulce de leche, or fresh fruit.