Souffle Pancake With One Egg

The One Egg Souffle Pancake Recipe (2 small pancakes or 1 big pancake)
1 large egg (room temperature)
2 tbsp plain flour / all-purpose flour
1 tbsp milk
1.5 tbsp sugar
1/2 tsp vanilla extract
3 - 4 drops of juice/vinegarinegar (for egg stabilization - omittable)
- This recipe doesn't call for baking powder.
- Preheat the pan at 4/9 level for 1 minute, grease the pan
- Scoop 2/3 of the batter into 2 pancakes
- Add 2 tsp (room temperature) water, cover, and cook for 2 minutes
- After 2 mins, scoop the rest of the batter into 2 pancakes (adding the batter into 2 batches prevents the pancakes spreading too much so they can be higher)
*** Reduce the heat to 3/9, add 1 tsp water, cover, and cook for 5 minutes
- Flip the pancakes, the pancake's bottoms should be strong enough to flip easily now
- Cover and cook for an extra 5 minutes, let them sit inside the pan for 1 minute
- Serve them hot with fruit, butter and powdered sugar/syrup

For the one big pancake: Cook at 3/9 heat level for 7 minutes then flip and cook for extra 6 minutes

Caution: each stove works differently, adjust accordingly!
Thanks for watching and good luck.