Canola Oil Pancake Pound Cake with Honey: It’s Practically a Hotcake

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Canola Oil Pancake with Honey Recipe: Instructions

(1) I beat the egg whites with a hand mixer for about one minute. Once stiff peaks formed, I added 10g of sugar and mixed again for a few more seconds until they became glossy and white (the sugar helps prevent the meringue from collapsing).

(2) In a separate bowl, I added one egg yolk, 30g of sugar, and a pinch of salt and mixed well with a hand mixer until the mixture became pale.

(3) Then, I added 10g of oil, 60g of milk, and 100g of flour, mixing well with the hand mixer after each addition.

(4) I added the meringue from (1) to the mixture from (3) and stirred with a spatula until the color was uniform (being careful not to crush the meringue).

(5) I poured the mixture from (4) into the cake pan, tapped the bottom of the pan a dozen or so times to remove air bubbles, and placed it in the oven (preheated). I baked it at 200°C for about 10 minutes and then at 160°C for about 20 minutes. I then flipped it over to cool.

(6) Finally, I took it out of the pan, sliced it, and poured 20g of honey over it before microwaving it. The result was essentially a hotcake.