Ingredients
Scale
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 cup milk
- 1/2 teaspoon lemon juice or vinegar
- 1 tablespoon unsalted butter (for greasing)
- Optional toppings: syrup, berries, whipped cream
Instructions
- Separate egg yolks and whites into two bowls.
- In the bowl with egg whites, whip until soft peaks form.
- In the egg yolk bowl, mix in flour, sugar, milk, and lemon juice until combined.
- Gently fold the whipped egg whites into the batter, being careful not to deflate.
- Heat a nonstick skillet over low heat and grease with butter.
- Use egg rings to spoon the thick batter into the skillet.
- Cover with a lid and cook for 5-6 minutes until puffed and set. Flip gently and cook for another 5-6 minutes.
- Serve hot with your desired toppings.
Notes
Keep heat low to prevent browning too quickly. Use a lid to help the pancakes rise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Grilling
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg