Description
Light and airy pancakes that melt in your mouth, perfect for a special brunch.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons milk
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- Butter (for cooking)
- Maple syrup (for serving)
- Fresh fruit (for serving, optional)
Instructions
- Separate the egg yolks and whites. In a bowl, whisk the egg yolks, milk, sugar, and vanilla until a smooth mixture forms.
- Sift in the flour and baking powder, mixing until just combined.
- In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks develop.
- Gently fold the egg whites into the yolk mixture until fully incorporated.
- Heat a non-stick skillet over low heat and add a small amount of butter to coat the surface.
- Using a ring mold, pour about 1/4 of the batter into the mold, then cover the skillet with a lid.
- Cook for about 4-5 minutes, then carefully flip the pancakes and cook for an additional 4-5 minutes until fluffy and golden.
- Repeat with the remaining batter.
- Serve warm, drizzled with maple syrup and topped with fresh fruit if desired.
Notes
For best results, use room temperature egg whites and cook on low heat for fluffiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 280mg