Japanese Pancakes
Ingredients
- 2 eggs
- 3 tbsp flour
- 2 tbsp sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/4 tsp baking powder
Instructions
Mix Batter
- Separate 2 egg whites.
- Whisk 2 egg whites and 1/2 tsp lemon juice with stand mixer.Add 2 tbsp sugar in 3 parts. Whisk until stiff peaks form.
- Whisk 2 egg yolks, 2 tbsp milk and 1 tsp vanilla extract in a large bowl.
- Mix 3 tbsp flour and 1/4 tsp baking powder into egg yolks.
- Fold 1/3 of egg white mixture into egg yolks.
- Gently folder all egg yolk mixture into egg whites.
Cook Pancakes
- Preheat pan on medium-low heat.
- Brush pan with cooking oil/butter.
- Remove excess with paper towel.
- Pipe batter into pan or spoon into tall mounds.
- Add 2 tbsp water to pan.
- Cover and cook for 4 minutes.
- When golden brow, flip.
- Add 2 tbsp water to pan (if needed).
- Cover and cook for 3 minutes.
Notes
Made one time. Recipe could use fine tuning.