Description
Delightful, airy pancakes that bring a unique jiggly charm to your breakfast table.
Ingredients
- 2 large eggs (separated)
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 tsp lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ tsp baking powder
- ½ tsp white vinegar or lemon juice
- 2 tbsp granulated sugar
- Neutral oil (for greasing pan)
- Optional Topping: ½ cup cold heavy cream
- Optional Topping: 1 tbsp granulated sugar
- Optional Topping: ½ tsp vanilla extract
Instructions
- Separate the eggs into two bowls, placing yolks and whites in separate bowls.
- In the bowl with yolks, add milk, vanilla extract, and lemon zest (if using). Mix well.
- Whisk in all-purpose flour and baking powder until smooth.
- Whip the egg whites with white vinegar or lemon juice until soft peaks form.
- Gradually add sugar to egg whites, continuing to beat until stiff peaks form.
- Gently fold one-third of the meringue into the yolk mixture.
- Carefully fold in the remaining meringue without deflating it.
- Heat a nonstick pan over low heat and grease it with neutral oil.
- Scoop or pipe the batter into tall, round mounds on the pan.
- Cover and cook for about 7-8 minutes, then flip and cook for an additional 5-6 minutes.
Notes
Use room temperature eggs for better volume and fresh ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese