Description
Fluffy and light Japanese-style pancakes made with whipped egg whites, milk, and vanilla, cooked gently on a stovetop for a delicate texture. These pancakes are perfect for a delightful breakfast or brunch, served warm with your favorite toppings such as syrup, whipped cream, or fresh fruit.
Ingredients
Scale
Wet Ingredients
- 2 eggs, separated
- 2 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
Dry Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 1/2 tablespoons sugar
Other
- Butter for greasing the pan
Instructions
- Separate the eggs: Separate the egg whites and yolks into two different bowls carefully, ensuring no yolk gets into the whites.
- Combine yolk mixture: In the bowl with the egg yolks, add the milk and vanilla extract. Mix until the ingredients are well combined and smooth.
- Add dry ingredients: Sift the all-purpose flour and baking powder into the yolk mixture to avoid lumps. Stir gently until the batter is smooth and uniform.
- Whip egg whites: Using a whisk or electric mixer, whisk the egg whites until soft peaks form. Gradually add the sugar and continue whisking until stiff, glossy peaks form, which will give the pancakes their fluffy texture.
- Fold egg whites into batter: Gently fold the whipped egg whites into the yolk batter using a spatula. Do this carefully to maintain the airiness and volume of the batter.
- Prepare the pan: Heat a non-stick pan over low heat and lightly grease it with butter, ensuring an even coating to prevent sticking and add flavor.
- Cook pancakes: Spoon mounds of batter onto the pan, forming small, thick pancakes. Cover the pan with a lid to trap heat and cook evenly.
- Flip and finish cooking: Cook each side for approximately 3 minutes until the pancakes are golden brown and puffed. Flip carefully to avoid deflating them.
- Serve: Serve the pancakes immediately, topped with your choice of syrup, whipped cream, or fresh fruit for added sweetness and flavor.
Notes
- Use fresh eggs for better whipping results.
- Cook on low heat to prevent burning and ensure the pancakes cook through.
- Do not overmix when folding in egg whites to keep the batter airy.
- Covering the pan with a lid helps the pancakes rise and cook evenly.
- Serve immediately for the best texture and flavor.
