Ingredients
2 large eggs (separated)
3 tbsp whole milk
1 tsp vanilla extract
4 tbsp all-purpose flour
1 tsp baking powder
2 ½ tbsp sugar
1 tsp lemon juice (or vinegar, to stabilize egg whites)
Butter or oil for greasing pan
Powdered sugar, whipped cream, or fresh fruit for serving
Instructions
Separate egg whites from yolks. Place whites in a clean, dry bowl.
In another bowl, whisk yolks with milk and vanilla until smooth. Add flour and baking powder; whisk until combined.
Beat egg whites with lemon juice. Slowly add sugar while whisking until stiff peaks form.
Gently fold egg whites into yolk mixture in three parts, keeping the batter airy.
Preheat pan over medium-low heat. Lightly grease with butter or oil.
Use a ring mold or carefully spoon batter into a round shape. Cover with a lid and cook 4–5 minutes.
Carefully flip, cover again, and cook another 4–5 minutes until golden and set.
Serve immediately with toppings of choice.
Notes
Patience is key: low and slow heat ensures pancakes rise without collapsing.
Don’t overmix egg whites into batter—this deflates the fluff.
Best enjoyed fresh, as they lose volume if left out.
Ring molds give that perfect café-style look but aren’t required.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 135 kcal
- Sugar: 8g
- Sodium: 95mg
- Fat: 3.8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.6g
- Protein: 4.6g
- Cholesterol: 65mg