Airy pancakes with currants

To make the currant sauce, combine 1 cup currants, water, lemon juice, and sugar in a small saucepan. Simmer over low heat until thickened, stirring occasionally, about 5-7 minutes.

For the pancakes, in a bowl mix 2 tablespoons of sugar, egg yolks, milk, vanilla and a pinch of salt.

Sift the flour and baking powder over the yolk mixture. Beat until smooth.

Beat the egg whites until foamy, then slowly and constantly pour in the remaining 2 tablespoons of sugar. Continue whisking until stiff peaks form.

Fold half the meringue into the pancake batter until most of it is incorporated. Add the remaining meringue, stirring only until the last streaks disappear.

Heat a nonstick frying pan over low heat and lightly coat it with oil. Then dry it slightly with a paper towel.

Transfer the batter to a pastry bag and pipe into the molds, about 1/2 cup each.

Add 1 teaspoon of water to the pan and cover with a lid to steam the pancakes.

Cook the pancakes over low heat for about 8 minutes. Carefully flip the pancakes and add another teaspoon of water. Cover and cook for another 3-4 minutes.

Serve pancakes with whipped cream and currant sauce.