Ingredients
Scale
- 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
- 2 tablespoons granulated sugar
- Neutral cooking oil
- Sweetened whipped cream (optional)
- Assorted berries (for serving)
- Powdered sugar (for serving)
- Maple syrup (for serving)
Instructions
- Separate the egg whites and yolks into two bowls.
- In the yolk bowl, mix in milk, vanilla extract, and lemon zest. Whisk briefly until combined. Sift in flour and baking powder; stir until smooth.
- In the egg white bowl, add vinegar and beat until frothy. Gradually add sugar while beating until stiff peaks form.
- Gently fold one-third of the meringue into the yolk mixture. Add the remaining meringue and fold gently until no streaks remain.
- Heat a nonstick pan over low heat and grease lightly with oil. Pour batter to form tall pancakes (2-3 per batch).
- Cover with a lid and cook for 7-8 minutes on one side until golden brown; flip carefully and cook for another 5-6 minutes.
- Serve immediately topped with sweetened whipped cream, assorted berries, powdered sugar, and/or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 163
- Sugar: 6g
- Sodium: 134mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 186mg