Description
Delightfully airy and high pancakes that are perfect for brunch or dessert.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Oil (for cooking)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (to taste)
- ½ teaspoon vanilla
Instructions
- In a medium bowl, separate the egg whites from the yolks.
- Add milk, vanilla extract, and lemon zest (if using) to the yolks and whisk until combined.
- In another bowl, sift together flour, baking powder, and sugar.
- Gradually add the dry ingredients to the yolk mixture, stirring gently until combined.
- In a separate bowl, beat egg whites with a hand mixer until soft peaks form.
- Gently fold the beaten egg whites into the yolk batter.
- Heat a non-stick skillet over low to medium heat and grease with oil.
- Use a ring mold or scoop to spoon the batter onto the skillet.
- Cover with a lid and cook for 4-5 minutes until golden brown on the bottom.
- Gently flip pancakes and cook for another 4-5 minutes until golden and cooked through.
- For sweetened whipped cream, combine heavy cream, sugar, and vanilla in a bowl and whip until soft peaks form.
Notes
Don’t overmix the batter. Use low heat for even rising. Can customize with flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg