2 eggs, milk 16g, 28g low-gluten flour, 20g white sugar, 2g baking powder and a little lemon juice.

method of work

1. Mix egg yolk and milk evenly, sift in low-gluten flour and baking powder and stir until there is no dry powder.

2. Add lemon juice to the egg white, and add the egg white to the white sugar for three times to send it to the small hook state.

3. Add one-third of the egg white cream into the egg yolk paste and mix it evenly, then pour it back into the remaining egg white cream and mix it evenly up and down, and put the batter into a paper bag for later use.

4. Add a little butter to the pan and evenly spread it, squeeze it into the batter, squeeze it as high as possible, add a little water around the batter, cover the lid and stew for 3 minutes, then turn it over, add a little water and simmer for 3 minutes to get out of the pan ~