Description
Light and airy Japanese-style pancakes that are tall, fluffy, and made with egg whites for a soufflé-like texture.
Ingredients
Scale
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- Butter for greasing
Instructions
- In a bowl, whisk together egg yolks, 2 tablespoons sugar, milk, and vanilla extract until smooth.
- Sift in cake flour and baking powder, then mix until just combined.
- In a separate bowl, beat egg whites and cream of tartar until frothy, then gradually add 2 tablespoons sugar and beat until stiff peaks form.
- Gently fold the egg white mixture into the yolk batter in three additions.
- Heat a non-stick pan over low heat and lightly grease with butter.
- Spoon the batter into rings or molds on the pan, cover, and cook for 4-5 minutes until golden on the bottom.
- Flip carefully and cook for another 4-5 minutes until fully set.
- Serve immediately with powdered sugar and fresh fruit.
Notes
For extra fluffiness, ensure egg whites are beaten to stiff peaks. Use low heat to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Breakfast
- Cuisine: Japanese
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 10g
- Carbohydrates: 30g
- Protein: 8g