Description
Soft, airy, and ethereal pancakes that turn breakfast into a delightful experience. Perfect for slow mornings!
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 (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
- Separate the egg whites from the yolks. In a medium bowl, whisk the yolks with milk, vanilla extract, and lemon zest until smooth.
- Sift in the flour and baking powder into the yolk mixture and stir until just combined.
- In a clean bowl, whip the egg whites with a pinch of salt. Add sugar gradually until glossy medium-stiff peaks form.
- Gently fold a spoonful of the egg whites into the yolk mixture to lighten it, then carefully fold in the rest.
- Heat a nonstick skillet over low medium heat and lightly oil it. Fill molds with batter, cover, and cook for 4-5 minutes until bubbles form and edges set.
- Flip the pancakes carefully and cook for another 3-4 minutes until golden brown.
- For the whipped cream, whip heavy cream with sugar and vanilla until soft peaks form. Serve pancakes with a dollop of whipped cream, berries, and a drizzle of maple syrup.
Notes
Use ring molds for tall pancakes, and ensure bowls are dry and clean for whipping egg whites.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack
- Calories: 450
- Sugar: 18g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg
Keywords: pancakes, breakfast, soufflé, Japanese, fluffy