A tall oven-finished pancake with a custardy center and caramelized butter edges.
3 eggsChicken eggs
120 gSour Cream
35 gButter
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0.5 cupFlour
0.5 cupSugar
4 gBaking Powder
To tasteSalt
Separate the eggs, then whisk yolks with sour cream, flour, baking powder, and a pinch of salt.
Whip the egg whites with 35 g sugar until soft peaks form, then fold into the batter gently.
Melt butter in an oven-safe skillet, sprinkle in the remaining sugar, and let it bubble for 1 minute.
Pour in the batter and bake at 180C / 356F for 18 minutes until puffed and just set.
Rest for 5 minutes, then spoon the caramel butter from the pan over the top.