Fluffy Japanese Pancakes Recipe
Light, airy, and delicious pancakes perfect for a special breakfast.
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Main Ingredients
- 2 large Eggs separated
- 2 tablespoon Milk
- ½ teaspoon Vanilla extract
- ¼ cup All-purpose flour sifted
- ¼ teaspoon Baking powder
- 2 tablespoon Sugar
- 1 tablespoon Vegetable oil for cooking
1. Separate the egg whites and yolks into two different bowls.
2. Add milk and vanilla extract to the egg yolks and whisk until combined.
3. Sift the flour and baking powder into the egg yolk mixture and mix until smooth.
4. In a separate bowl, beat the egg whites until foamy. Gradually add sugar and continue to beat until stiff peaks form.
5. Gently fold the egg whites into the egg yolk mixture in three parts, being careful not to deflate the batter.
6. Heat a non-stick pan over low heat and lightly grease with vegetable oil.
7. Scoop the batter onto the pan to form small pancakes. Cover the pan with a lid and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
8. Serve immediately with your favorite toppings.
Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Calcium: 100mg | Iron: 1mg