Description
A light, airy Japanese pancake that is fluffy and melts in your mouth, perfect for brunch or breakfast.
Ingredients
- 3 large eggs
- 2 tablespoons milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- Butter for cooking
- Fresh fruits (for topping)
- Maple syrup (for serving)
- Whipped cream (optional)
Instructions
- Separate the egg yolks and whites into two bowls.
- In the bowl with the yolks, whisk in milk, flour, baking powder, sugar, and vanilla until smooth.
- Beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the yolk mixture until combined.
- Heat a non-stick pan on low and grease it with butter.
- Pour the batter into the pan and cover with a lid.
- Cook for about 3-4 minutes on each side until golden brown and fluffy.
- Serve with fresh fruits, maple syrup, and whipped cream.
Notes
Use fresh eggs for the best fluffiness and room temperature eggs for better volume when whipping whites.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese