Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 tablespoons cake flour
- 1 teaspoon baking powder
- Pinch of salt
- Butter and syrup for serving
Instructions
- Separate the egg whites and yolks into two bowls.
- Whisk the egg yolks with milk and vanilla until smooth.
- Sift the cake flour, baking powder, and salt into the yolk mixture and gently combine.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Carefully fold the egg whites into the yolk mixture in three additions, maintaining airiness.
- Heat a non-stick skillet over low heat and lightly grease with butter.
- Using a round mold or ring, pour the batter into the skillet, covering about 2/3 of the mold’s height.
- Cover and cook for 4-5 minutes until bubbles form and the bottom is golden.
- Carefully flip and cook for another 3-4 minutes until cooked through and golden.
- Serve warm, topped with syrup, berries, or whipped cream.
Notes
- Use room temperature eggs for best volume.
- Cook on low heat to prevent burning and ensure tall, fluffy pancakes.
- Add toppings like fresh fruit and syrup for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop, No-bake
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (per serving)
- Calories: 150 Kcal
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg