cream of tartar
Step by step
Add the egg whites to the bowl of a stand mixer fitted with the Mixer Whisk. Add the cream of tartar and whip on speed 8 until frothy. Slowly add in 45 g of sugar and mix until peaks form.
Place the egg yolks in a small bowl and add the remaining sugar. Whisk together by hand until pale in color. Add the flour, baking powder and milk and mix together.
Gently fold in the egg whites, 1/3 at a time.
Heat a non-stick pan on low heat and brush it with some neutral oil. Line a serving ring of approx. 5 cm high with baking paper and place it on the warm pan. Fill the ring with the pancake batter. Sprinkle 1 tablespoon of water into the pan and cover with the lid. Bake for 7 minutes then very gently flip the pancake. Bake for another 4 minutes.
Place the baked pancake on a wire rack or serving plate and gently remove the ring and baking paper. Serve immediately.