Step 4: Fold the Meringue into the Batter
Once the meringue is ready, gently fold it into the egg yolk mixture in batches. Be careful not to deflate the meringue as you fold it. Use a spatula to cut through the mixture and lift it from the bottom, then turn the bowl as you fold. Continue until the meringue is fully incorporated, but the batter should still be light and airy.
Step 5: Cook the Pancakes
Heat a non-stick pan or skillet over medium heat to 175°C (350°F). Scoop the batter into the pan, using a spoon or ice cream scoop to form thick mounds. Cover the pan with a lid and cook for 6 minutes on one side. This allows the pancakes to cook gently and rise, creating their signature fluffy texture. After 6 minutes, flip the pancakes carefully and cook for another 6 minutes on the other side. They should be golden brown on the outside and soft and airy on the inside.
Step 6: Garnish and Serve
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