3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Evaporated milk
1/2 cup water
1 tablespoon vinegar
2 pieces eggs, separated
cup of strawberries- sliced
Procedure:
In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and baking soda.
In a separate bowl, combine Evaporated milk, water and vinegar. Allow to steep for 2 minutes until curdled. Add the egg yolks. Stir well. Gradually add the liquid ingredients to the dry ingredients. Stir until combined but still lumpy.
In a bowl of an electric mixer, beat the egg whites until soft peaks form. Fold it into the batter.
Warm a griddle, wipe with a thin film of oil, measure 1/4 cup of batter in a cup and pour onto the griddle.
Add a tablespoon of sliced strawberries on the batter. Cook until the top surface is covered with tiny bubbles, about 1-2 minutes.
Flip the pancakes and cook until the second side is golden brown.
Put on plate, then serve with strawberry sauce.
For the Strawberry Sauce/Toppings:
(pancakes topped with strawberry syrup sauce and sliced strawberries and whipped cream)
Place the strawberries, sugar and water in a small saucepan. Bring to a gentle simmer over medium-high heat. Cook for about 5-10 minutes or until syrup. Keep warm.