How to make pancakes

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  1.Put the egg whites and egg yolks separately in clean, oil-free and water-free containers.
  Add 20 grams of sugar to the egg yolks and stir until the sugar melts

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  2.Add yogurt and stir well

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  3.Add corn oil and stir evenly

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  4.Sift in low-gluten flour and stir evenly

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  5.This is the mixed egg yolk paste, set aside for later use

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  6.Add a few drops of lemon juice to the protein solution and beat until it forms large bubbles, then add one-third of the sugar and beat for one minute

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  7.Beat until the protein is fine and fine, then add one-third of the sugar and continue beating for another minute

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  8.Beat the egg whites until lines appear, add the remaining sugar and continue beating for another minute

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  9. Lift the egg beater, if there is a small vertical hook at the end, it is the whipped meringue

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  10.Put one-third of the meringue into the egg yolk batter and stir evenly

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  11. Again Pour all the egg yolk batter into the meringue and mix evenly

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  12.This is the mixed cake Paste

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  13.Dry the water in the pan and brush with corn oil

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  14. Brush the mold with corn oil and put it in the pot

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  15. Carefully pour the cake batter into the mold, be careful not to fill it too full, and leave some space for the cake to rise properly

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  16.Use a spoon to smooth the cake batter and fry over low heat

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  17. When you can see the bottom of the cake batter is set, carefully and gently pick up the mold

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  18.When you see small bubbles rising on the surface of the cake batter, carefully turn the cake batter over and fry until both sides turn golden color

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  19. Fry the remaining cake batter one by one, and the fragrant cake is ready

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  20.The inside of the cake is delicate and soft, more fragrant and delicious than baked ones