Description
Fluffy, cloud-like pancakes that are visually stunning and a joy to eat, perfect for breakfast or brunch.
Ingredients
Scale
- 2 large eggs (separated)
- 1 tablespoon milk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/8 teaspoon cream of tartar (or a few drops of lemon juice)
- Butter or neutral oil (for greasing)
- Powdered sugar (for dusting, optional)
- Fresh berries and maple syrup (optional for serving)
Instructions
- In a bowl, whisk together the egg yolks, milk, and vanilla extract until smooth and well-combined.
- Sift in the flour and baking powder, and mix until you get a thick batter.
- In another bowl, beat the egg whites until frothy. Add the cream of tartar, and gradually add the sugar, whipping until stiff peaks form.
- Gently fold one-third of the whipped egg whites into the yolk mixture to loosen it, then fold in the remaining meringue in batches.
- Heat a non-stick skillet on low and grease the pancake rings. Place the rings in the skillet.
- Spoon the batter into the rings, filling them about three-quarters full, then cover to trap steam and cook for 4–5 minutes.
- Carefully flip the pancakes, cover again, and cook for another 4–5 minutes until cooked through.
- Remove the pancakes from the rings gently. Serve warm, dusted with powdered sugar, and topped with fresh berries or maple syrup if desired.
Notes
For added flavor, try experimenting with different extracts or adding in chocolate chips or matcha powder.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Japanese pancakes, fluffy pancakes, breakfast recipes