Ingredients
Scale
- 3 large eggs, separated
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup powdered sugar (for dusting)
- Syrup and toppings of choice
Instructions
- In a mixing bowl, whisk egg yolks with milk and vanilla extract until smooth.
- Sift flour and baking powder into the egg yolk mixture and gently mix.
- In a separate bowl, beat egg whites until stiff peaks form.
- Carefully fold the egg whites into the batter, keeping it light and airy.
- Heat a non-stick skillet over low heat and lightly grease it.
- Using a large ring mold, pour batter into the skillet, cover, and cook for 4-5 minutes until puffed and set.
- Carefully flip and cook the other side for 2-3 minutes until golden brown.
- Serve warm with syrup, powdered sugar, and toppings.
Notes
- Ensure egg whites are beaten until stiff for maximum fluffiness.
- Use a ring mold for symmetry and height.
- Cook slowly over low heat to prevent burning and to allow pancakes to puff up.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg