Ingredients
Scale
- 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 (optional)
- Assorted berries (optional)
- Powdered sugar (optional)
- Maple syrup (optional)
- ½ cup heavy cream (cold, for whipped cream)
- 1 tablespoon granulated sugar (more or less to preference, for whipped cream)
- ½ teaspoon vanilla (for whipped cream)
Instructions
- Separate egg whites and yolks into separate bowls.
- Whisk yolks with milk, vanilla, and lemon zest. Sift in flour and baking powder, then whisk until smooth.
- Beat egg whites with vinegar or lemon juice until frothy. Gradually add sugar and beat until stiff peaks form.
- Fold ⅓ of the meringue into the yolk batter gently. Add remaining meringue and fold until combined (do not overmix).
- Heat a nonstick pan on low heat and lightly grease with oil.
- Scoop or pipe batter into tall mounds. Cover and cook for 7-8 minutes until golden brown.
- Flip pancakes carefully, cover, and cook for another 5-6 minutes.
- Serve immediately with whipped cream, berries, powdered sugar, or maple syrup.
- For whipped cream: Whip heavy cream, sugar, and vanilla until firm peaks form. Refrigerate until use.
Notes
- Electric stovetops work best for consistent heat.
- Keep batter tall when portioning for taller pancakes.
- Do not overmix the batter to avoid deflating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Dessert
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg