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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.