Description
Delightful and airy pancakes that are perfect for brunch, offering a unique, melt-in-your-mouth texture.
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 whites from the yolks and place them in separate bowls.
- To the yolks, add the milk, vanilla extract, lemon zest (if using), flour, baking powder, and white vinegar. Whisk until smooth.
- Using a mixer, beat the egg whites until soft peaks form, gradually adding sugar until stiff peaks form.
- Fold the whipped egg whites into the yolk mixture gently in three additions.
- Preheat a non-stick skillet over low heat and brush with oil.
- Using a scoop, portion the batter onto the skillet in stacks.
- Cover the skillet and cook for 4-6 minutes until the bottoms are golden brown, then flip and cook for an additional 3-4 minutes.
- Serve immediately with toppings like whipped cream, berries, powdered sugar, and maple syrup.
- To make sweetened whipped cream, beat heavy cream with sugar and vanilla until soft peaks form.
Notes
Use fresh ingredients for the best texture. Be patient while whipping egg whites and cook on low heat for optimal results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese