Description
A delightfully airy and scrumptious breakfast option that’s a twist on traditional pancakes, perfect for impressing family and friends.
Ingredients
- 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 (any neutral oil for cooking)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
- Separate the egg yolks from the egg whites in one bowl.
- Combine the egg yolks, milk, vanilla extract, and lemon zest in a bowl and whisk until mixed.
- In another bowl, whisk together the flour, baking powder, and half of the granulated sugar.
- Gradually add the dry mixture to the wet mixture, stirring gently until smooth.
- In a clean bowl, beat the egg whites on medium speed until frothy, then add white vinegar and beat until soft peaks form. Add remaining sugar and beat until stiff peaks form.
- Gently fold the whipped egg whites into the pancake batter in three increments.
- Heat a non-stick skillet over low heat and lightly brush with oil.
- Form pancake rounds on the skillet and cover with a lid.
- Steam for about 4-5 minutes, then flip and cook for an additional 4-5 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
For extra fluffiness, use room temperature ingredients and be gentle when mixing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese