Description
Delightful fluffy pancakes that are light and airy, perfect for breakfast or brunch.
Ingredients
Scale
- 3 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar
- Butter for cooking
- Powdered sugar for serving
- Maple syrup for serving
Instructions
- Separate the egg yolks and whites. In a bowl, whisk together the egg yolks, milk, and vanilla until fully combined.
- Sift in the flour and baking powder, mixing well until you have a smooth batter. Set this mixture aside while you prepare the egg whites.
- In another bowl, beat the egg whites until they become foamy. Gradually add the granulated sugar to the egg whites, continuing to beat until stiff peaks form.
- Gently fold the beaten egg whites into the yolk mixture in thirds, taking care to preserve the lightness of the egg whites.
- Heat a non-stick skillet over low heat and add a small amount of butter. Scoop about 1/4 cup of the mixture into the skillet for each pancake. Cover and cook for about 4-5 minutes on each side until golden brown and fluffy.
- Serve the pancakes immediately with powdered sugar and maple syrup.
Notes
Use room-temperature eggs for better volume. Maintain low heat to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 5g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 186mg