150 g cream cheese
70 g granulated sugar
100 ml fresh milk
200 ml liquid whipping cream
200 g boba, cook 30 minutes over medium heat
100 g brown sugar
100 ml water
30 g wheat flour
20 ml fresh milk
10 ml vegetable oil
1 g vanilla powder
2 egg yolks
3 egg whites
40 g sugar
1 tbsp lime juice
In a mixing bowl, beat cream cheese with the granulated sugar, slowly streaming the fresh milk into the bowl as it’s mixed. Set aside.
In another bowl, beat the whipping cream just until it thickens, not stiffened. Fold into the cream cheese and set aside.
Boil the boba until it’s fully cooked. Drain and rinse thoroughly. Set aside.
Add the brown sugar and water in a pan and boil over medium heat, just to dissolve the sugar. Add the boiled boba and cook until the sugar syrup evaporates and thickens. Set aside.
In a mixing bowl, add egg yolks, vanilla powder, and oil. Stir until well blended.
Add flour and stir again while pouring in fresh milk until there are no lumps of flour. Set aside.
In another bowl, add the egg white and lemon juice. Beat the egg white while pouring in the sugar until the egg white is stiff.
Fold the beaten egg white into the batter.
On a pan, spread a little oil or butter, and heat it to low. Once the pan is hot, pour enough of the pancake batter, or use an ice cream scoop to measure. Ratio is 2 scoops for 1 pancake.
Cook the pancake until it turns golden. Then turn the pancake and cook the other side. Transfer the cooked pancake onto a plate. Repeat until the batter is finished.
Prepare a serving plate and arrange the pancakes on the plate.
Pour the cream cheese and top with boba. Serve.