Description
Delightful, airy pancakes that are perfect for breakfast or dessert, impressing with their light texture.
Ingredients
- 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 (for cooking)
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla
Instructions
- In a mixing bowl, separate the egg whites from the yolks.
- Add milk, vanilla extract, and lemon zest to the egg yolks, and mix until combined.
- Sift in the flour and baking powder. Mix until just combined, then set aside.
- In another bowl, whisk the egg whites until frothy. Gradually add sugar while whisking until stiff peaks form.
- Fold the egg whites into the yolk mixture gently, being careful not to deflate the batter.
- Heat a non-stick skillet over low heat and lightly grease it with oil.
- Use a round mold (or without one) to scoop the batter onto the skillet.
- Cover the skillet with a lid and cook for about 5-7 minutes. Flip the pancakes and cook for another 5 minutes until golden and fluffy.
- In a chilled bowl, whip the cold heavy cream with granulated sugar and vanilla until soft peaks form, if making whipped cream.
- Serve the pancakes warm, topped with whipped cream, powdered sugar, fresh berries, and a drizzle of maple syrup.
Notes
For better texture, ensure egg whites are completely free of yolks and consider using fresh eggs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese