Description
Light, airy pancakes that are tall and fluffy, perfect for cozy mornings and holiday brunches.
Ingredients
- 2 large eggs, separated
- 1/4 cup (50 g) granulated sugar, divided
- 1/2 cup (60 g) all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 cup (60 ml) milk, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon cream of tartar (or a pinch of salt if unavailable)
- 1 tablespoon vegetable oil (for the pan)
- Butter and maple syrup, for serving
- Optional: 1/4 teaspoon ground cinnamon or pumpkin pie spice
- Optional: Fresh apple slices or poached pears for serving
Instructions
- Use two medium bowls: one for the yolk mixture and one for the meringue.
- Whisk the egg yolks with 2 tablespoons of sugar until slightly pale.
- Add milk and vanilla, then gently fold in the sifted flour and baking powder. Mix until just combined—do not overmix.
- In the other bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining sugar and continue to beat to stiff, glossy peaks.
- Fold one-third of the meringue into the yolk batter to loosen it. Then fold in the remaining meringue in two additions using a spatula.
- Heat the skillet over low heat and lightly oil. Spoon batter into molds or form 2–3 tall mounds.
- Cover the skillet with a lid and cook for 4–5 minutes until the bottoms are golden and the edges set.
- Carefully flip (or flip the molds) and cook for another 3–4 minutes with the lid on until cooked through.
- Stack the pancakes, top with butter, maple syrup, or a dusting of powdered sugar.
Notes
For best results, use room temperature ingredients and do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Japanese