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
- 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 two bowls.
- In the bowl with the yolks, mix in milk, vanilla extract, and lemon zest (if using), then sift in the flour and baking powder. Stir until just combined.
- In the egg whites bowl, add white vinegar (or lemon juice) and beat until soft peaks form, then gradually add granulated sugar while beating to stiff peaks.
- Gently fold the egg whites into the yolk mixture.
- Heat a non-stick skillet over low heat, add a little oil.
- Use a ring mold to spoon in the batter halfway and cover with a lid; cook for about 4-5 minutes.
- Carefully flip the pancakes and cook the other side for another 4-5 minutes until golden and fluffy.
- Remove from the pan and repeat with remaining batter.
- For the sweetened whipped cream, whip heavy cream, granulated sugar, and vanilla until soft peaks form.
- Serve pancakes stacked, topped with whipped cream, berries, powdered sugar, and maple syrup.
Notes
Ensure egg whites are at room temperature for better whipping. Be gentle when folding to maintain fluffiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg