Description
Delight in these irresistibly light and airy pancakes that feel like clouds on your plate, perfect for brunch or special occasions.
Ingredients
Scale
- 2 large eggs, separated
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 1/4 teaspoon baking powder
- 1 tablespoon sugar
- Butter, for greasing the skillet
- Whipped cream, for serving
- Fresh berries, for serving
- Maple syrup or honey, for serving
- Powdered sugar, for dusting
Instructions
- Separate the egg whites from the yolks and set in two bowls.
- Whip the egg whites to stiff peaks and set aside.
- In the bowl with yolks, mix in the milk, flour, baking powder, and sugar until just combined.
- Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate the bubbles.
- Preheat a skillet over low heat and grease it lightly with butter.
- Use a ring mold on the skillet and pour the batter into the mold, filling it halfway.
- Cover with a lid and cook slowly for about 6-8 minutes until puffed and golden brown, then flip and cook for another few minutes.
- Remove from heat and serve immediately, topped with whipped cream, berries, and a drizzle of syrup.
Notes
For best results, enjoy pancakes fresh; leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg