Description
Delightfully light and airy pancakes that melt in your mouth, perfect for breakfast or brunch.
Ingredients
Scale
- 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
- Add the egg whites and lemon juice to a large clean bowl. Using a mixer, beat the egg whites until they form soft peaks. Gradually add the granulated sugar, continuing to beat until stiff peaks form. Slowly fold in the cornstarch until just combined.
- Combine the egg yolks, cake flour, and milk in a separate bowl. Mix until smooth.
- Fold the egg white mixture into the egg yolk mixture until evenly incorporated, being cautious not to deflate the egg whites.
- Preheat a non-stick skillet over low to medium heat and lightly grease the surface.
- Spoon the batter into the skillet, creating small mounds. Cover and cook for about 3-4 minutes until the bottoms are golden and set.
- Flip carefully using a spatula, cover again, and cook for an additional 3-4 minutes.
- Serve immediately or let cool before storing.
Notes
These pancakes can be customized with toppings like maple syrup, fresh berries, whipped cream, or coconut flakes. They can also be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg