Description
Delightful light and airy pancakes that offer a unique culinary experience, perfect for special occasions.
Ingredients
- 65 g Egg white
- 5 g Lemon juice
- 25 g Granulated sugar
- 5 g Cornstarch
- 35 g Egg yolk
- 35 g Cake flour
- 3 pinches Salt
- 15 g Milk
Instructions
- Beat the egg whites until frothy, gradually adding lemon juice and granulated sugar until soft peaks form.
- Sift together cornstarch, cake flour, and salt in another bowl.
- Whisk egg yolks and milk in a separate bowl, then combine with the dry mixture until smooth.
- Carefully fold the egg whites into the egg yolk mixture without deflating it.
- Preheat a non-stick skillet over low heat and grease it lightly.
- Using a ring mold, scoop batter onto the skillet and cover with a lid.
- Cook for 5-7 minutes until golden, flip gently, and cook for another 5-7 minutes.
- Serve warm with your favorite toppings.
Notes
Use room temperature ingredients for better results. Cook at a low temperature for optimal fluffiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese