Black Sesame Pancakes

Flavor: Original; Cooking Method: Pan-fried; Time: Half an hour; Difficulty: Moderate.

Detailed Steps for Making Black Sesame Pancakes

Crack the egg, separate the egg white and yolk. Pour the egg white into a oil-free and water-free container. Add formula milk, black sesame powder, and low-gluten flour into the bowl with egg yolk, mix well.

Refer to the image for the thick and slippery batter consistency.

Start beating the egg white. Squeeze in two drops of lemon juice or white vinegar into the egg white, add 8g sugar in 3 portions. Beat at low speed until coarse foam forms!

After adding sugar for the second time, beat until soft peaks form.

For the third and final sugar addition, continue beating at low speed until stiff peaks form.

Pour 1/3 of the beaten egg white into the black sesame batter, quickly fold in. Then pour the mixed batter back into the remaining egg white, fold until well combined.

When well mixed, the batter should not easily fall off the spatula.

Heat a non-stick pan over low heat, no need to brush oil. Scoop a spoonful of batter into the pan, preferably using a metal spoon. Cook until small bubbles appear on the surface, then flip.

After flipping, press with a spatula a few times, cook until fully done, then plate.