Ingredients
Pancake Batter
- 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)
Optional Toppings
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Sweetened Whipped Cream (Optional)
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla extract
Instructions
- Separate the eggs. Carefully separate the egg whites from the yolks, placing the whites into a large, clean mixing bowl and the yolks in another bowl.
- Prepare the batter base. To the yolks, add milk, vanilla extract, and lemon zest if using. Whisk together until combined.
- Sift dry ingredients. In a separate small bowl, sift together the all-purpose flour and baking powder to ensure no lumps and even mixing.
- Combine wet and dry ingredients. Gradually add the sifted flour mixture into the yolk mixture and stir until just combined, being careful not to overmix.
- Beat egg whites. Add white vinegar or lemon juice to the egg whites. Using an electric mixer, beat the whites until they become frothy. Gradually add the granulated sugar and continue to beat until stiff, glossy peaks form.
- Fold egg whites into batter. Gently fold about one-third of the whipped egg whites into the yolk batter to lighten it. Then carefully fold in the remaining egg whites in two additions, taking care to keep as much air in the mixture as possible to preserve fluffiness.
- Heat pan and oil. Preheat a non-stick skillet or griddle over low heat and lightly oil it with a neutral oil to prevent sticking.
- Cook the pancakes. Use a spatula or ring molds if available to shape the pancakes. Spoon the batter onto the skillet, shaping into thick rounds. Cover the pan with a lid and cook slowly over low heat for about 4-5 minutes per side, flipping carefully, until golden and cooked through, ensuring they puff up properly.
- Make whipped cream (optional). In a chilled bowl, whip the cold heavy cream with sugar and vanilla until soft peaks form for a sweet cream topping.
- Serve. Stack the fluffy pancakes and top with whipped cream, berries, powdered sugar, or a drizzle of maple syrup as desired.
Notes
- Be gentle when folding the egg whites to maintain the airy texture.
- Cooking on low heat is crucial to cook through without burning the outside.
- Using a lid helps steam cook the thick pancakes for fluffiness.
- You can use metal or silicone ring molds to help the pancakes keep their shape.
- For best results, separate eggs while cold and then bring whites to room temperature before whipping.
- Optional lemon zest adds a subtle brightness to the pancakes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
