Description
These dreamy, cloud-like pancakes are light and airy, perfect for a special brunch or cozy breakfast.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk (any type you prefer)
- 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)
Instructions
- Separate the egg whites from the yolks into two large bowls.
- In the yolk bowl, add milk, vanilla extract, and lemon zest. Whisk until combined.
- Sift the flour, baking powder, and sugar into the yolk mixture and gently fold together.
- In the egg whites bowl, whip egg whites until soft peaks form, then add vinegar and whip to stiff peaks.
- Gently fold whipped egg whites into the yolk mixture, being careful not to deflate.
- Heat a non-stick skillet over medium-low heat and grease with oil.
- Pour batter into the skillet using a large spoon, stacking scoops for thicker pancakes.
- Cover and cook for about 4-5 minutes until golden brown, then flip and cook for another 4-5 minutes.
- For optional sweetened whipped cream, whip heavy cream, sugar, and vanilla extract until soft peaks form.
Notes
Cook pancakes low and slow for the best texture. Feel free to customize with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 186mg
Keywords: pancakes, Japanese, breakfast, soufflé, fluffy, brunch