Ingredients
Main Batter
- 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)
For Serving
- Sweetened whipped cream
- Assorted berries
- Powdered sugar
- Maple syrup
Optional Sweetened Whipped Cream
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla extract
Instructions
- Separate eggs: Carefully separate the egg whites and yolks into two separate mixing bowls, ensuring no yolk breaks into the whites.
- Make yolk mixture: In the bowl with egg yolks, add milk, vanilla extract, and lemon zest (if using). Whisk briefly until combined. Sift in the flour and baking powder, then whisk until smooth with no dry flour visible. Set aside.
- Beat egg whites: Add vinegar or lemon juice to the egg whites. Using a hand mixer on medium speed, beat until frothy. Gradually add sugar a little at a time while beating, then increase speed to medium-high and beat until stiff peaks form.
- Fold meringue into batter: Add one-third of the stiff peak meringue to the egg yolk batter. Gently fold using a rubber spatula until evenly combined and no streaks remain. Then fold in the remaining meringue gently to retain airiness, being careful not to overmix or deflate the batter.
- Prepare for cooking: Use a large spoon, cookie scoop, or transfer the batter into a piping bag fitted with a large round tip for shaping the pancakes.
- Heat pan and grease: Place a large nonstick pan over low heat and lightly grease it with oil, wiping away any excess to prevent burning. An electric stovetop is recommended.
- Cook pancakes: Portion the batter into the pan in 2 to 3 tall mounds using your chosen method, keeping the shape tall to achieve fluffiness. Cover the pan with a lid and cook for 7 to 8 minutes until the bottom is golden brown.
- Flip and cook other side: Carefully flip the pancakes to avoid deflating them, cover again, and cook for another 5 to 6 minutes until golden brown and cooked through.
- Make optional whipped cream: In a chilled bowl, combine heavy cream, sugar, and vanilla. Whisk by hand or with a hand mixer starting on low speed to avoid splashing, until firm peaks form. Keep refrigerated until serving.
- Serve: Serve pancakes immediately topped with sweetened whipped cream, assorted berries, a dusting of powdered sugar, and maple syrup as desired.
Notes
- Be gentle when folding the meringue into the batter to maintain the fluffy texture.
- Cooking on low heat and covering the pan helps cook the pancakes evenly without burning the exterior.
- Using a piping bag can help achieve tall, uniform pancake shapes.
- Ensure all ingredients, especially eggs and cream, are at room temperature or cold as specified to achieve optimal results.
- Adjust sugar in whipped cream to taste depending on preference.
- These pancakes are best enjoyed immediately for maximum fluffiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
