Description
Soft and jiggly pancakes that provide a fun and indulgent breakfast or brunch experience, boasting a unique soufflé-like texture.
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
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
Instructions
- Separate the egg yolks from the egg whites, placing the yolks in one bowl and the whites in another.
- In the bowl with the yolks, add milk, vanilla extract, and lemon zest if using. Mix until well combined.
- Sift in the all-purpose flour and baking powder into the yolk mixture. Whisk until the batter is smooth without any lumps.
- In a clean mixing bowl, use an electric mixer to whip the egg whites together with vinegar or lemon juice until stiff peaks form.
- As you beat the egg whites, slowly add granulated sugar, continuing to whip until shiny and holding its shape.
- Gently fold one-third of the meringue into the yolk batter to lighten the mixture.
- Carefully fold the remaining meringue into the batter in two additions, being cautious not to deflate the egg whites.
- Heat a nonstick pan over low heat and lightly grease with neutral oil.
- Use a large spoon or piping bag to scoop or pipe the batter into tall rounds on the pan.
- Cover and cook for 7–8 minutes, then flip gently, cover again, and cook for another 5–6 minutes until golden.
- Serve immediately with desired toppings.
Notes
For best results, use room temperature eggs and ensure a low cooking temperature for even rising.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese