Ingredients
Scale
- 3 large eggs, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- Powdered sugar, for dusting
- Fresh berries and syrup, for serving
Instructions
- In a bowl, whisk together egg yolks, milk, and vanilla extract until smooth.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually add the dry ingredients to the yolk mixture, stirring gently.
- In another clean bowl, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the batter until just combined.
- Heat a non-stick skillet over low heat and lightly grease it.
- Using a ring mold or the circumference of a cookie cutter, pour batter into the skillet to form thick, round pancakes.
- Cover and cook on low heat for about 4-5 minutes until the edges are set, then carefully flip and cook for another 3-4 minutes.
- Serve immediately topped with powdered sugar, fresh berries, and syrup.
Notes
- Use room temperature eggs for best volume.
- Keep the heat low to prevent burning and ensure fluffy interior.
- Gently fold egg whites to maintain airiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (per 4 pancakes)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg