50 mins


  • 4 Grade A eggs – separate egg whites and yolk
  • 2 tablespoons of sugar and ¼ cup of sugar
  • 1 teaspoon of vanilla essence
  • 3 tablespoons of Fernleaf Full Cream Milk Powder + ¼ cup of water
  • 2/3 cup of cake flour
  • 1 teaspoon of self-raising flour

Cooking Method

  1. Beat the egg yolks until mixed.
  2. Add sugar, Fernleaf milk and mix well.
  3. Sift cake flour and self-raising flour into the batter.
  4. Flatten the batter.
  5. Beat egg whites till soft peaks form, add in ¼ cup of sugar slowly until soft stiff meringue forms.
  6. Add meringue into the egg yolk batter and mix until combined.
  7. Add in remaining meringue.
  8. Add batter into a round pan or a 7-inch skillet, smeared with cooking oil.
  9. Bake at 180°C for 8 minutes.
  10. Remove from oven and slice the pancakes into 4 or 6 slices.
  11. Bake again at 180°C for 12-15 minutes.