Description
Light and airy pancakes that offer a delightful twist on traditional breakfast favorites, perfect for any occasion.
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 (for serving)
- Assorted berries (for garnish)
- Powdered sugar (for sprinkling)
- Maple syrup (optional)
- ½ cup heavy cream (cold, for whipped cream)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla (for whipped cream)
Instructions
- In a medium bowl, separate the egg yolks from the whites. Whisk together the yolks, milk, vanilla extract, and lemon zest until fully combined.
- In another bowl, mix the flour, baking powder, and sugar. Gradually add this dry mixture to the wet one, combining until just mixed.
- In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gently fold these whipped egg whites into your batter, being careful not to deflate the mixture.
- Heat a non-stick skillet over low heat and lightly oil it. Pour a third of a cup of batter onto the skillet, using a ring mold if you have one for a perfect shape. Cover with a lid and cook for about 4-5 minutes. Flip gently and cook for another 4-5 minutes until golden brown.
- While pancakes are cooking, beat the cold heavy cream, granulated sugar, and vanilla in a bowl until soft peaks form. Set aside for serving.
Notes
Serve pancakes stacked high with whipped cream, berries, and a sprinkle of powdered sugar. For storage, keep them in an airtight container in the fridge for up to two days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 10g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: pancakes, Japanese pancakes, breakfast recipes