Pumpkin Pancakes Wreath
Ingredients
- Double Happiness Pumpkin Pancake
- Egg yolk x 1
- Milk 100ml
- Corn Oil 10g
- Egg Whites x 1
- One teaspoon of sugar (add meringue in three times)
- A few drops of lemon juice/vinegar (the effect is to remove the fishy smell of eggs)
Method
- To make egg white foam, beat egg whites until mixture forms soft peaks. Gradually add in sugar,
- Beating at high speed until stiff peaks form.
- Gently fold beaten egg white foam into egg yolk batter in 3 batches until fully combined.
- Fry in a hot pan over low heat. Once you notice bubbles on the surface of the pancake, gently turn it over to cook on the other side.
