Date Night

• 2 large eggs, separated into whites and yolks
• 20ml whole milk
• 30g bakers flour, sifted
• ½ teaspoon vanilla extract
• 25g caster sugar
• Fresh strawberries for decorating
• Whipped cream
• Honey
• Icing sugar for dusting
• Using an electric mixer or whisk, beat egg whites in a clean bowl until foamy. Gradually add caster sugar while continuing to whisk until stiff peaks form and the mixture is glossy.
• In a separate bowl, combine egg yolks, milk, vanilla extract, and sifted flour. Mix until you have a smooth, lump-free batter.
• Using a rubber spatula, gently fold one-third of the meringue into the yolk mixture to lighten it. Then carefully fold in the remaining meringue in two portions, being careful not to deflate the mixture.
• Place a non-stick frying pan over very low heat. You'll need a pan with a lid.
• Transfer the batter to a piping bag. Lightly grease the pan with a paper towel. Pipe 3-inch rounds of batter into the pan, leaving space between each pancake. Add about 1 tablespoon of water to the empty space in the pan and cover with the lid.
• Cook for 5 minutes on very low heat until small bubbles appear on the surface. Carefully flip each pancake using a wide spatula. Add another tablespoon of water to the pan, replace the lid, and cook for another 5 minutes.
• The pancakes should be golden brown and jiggly. Serve immediately while hot.

To Finish

• Cut strawberries into rose shapes by making thin slices starting from the base, fanning them out in a spiral pattern
• Top pancakes with a generous swirl of whipped cream
• Arrange strawberry roses on top
• Drizzle with honey
• Finish with a light dusting of icing sugar