Ingredients
Scale
- 3 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- Powdered sugar and fresh berries for topping
Instructions
- Separate egg whites and yolks into two mixing bowls.
- In the yolk bowl, whisk together egg yolks, milk, and vanilla extract.
- In the white bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg yolk mixture into the egg whites.
- Sift flour and baking powder into the batter and fold gently until combined.
- Heat a non-stick skillet over low heat and lightly grease it.
- Use a ring mold to pour batter into the skillet, forming thick pancakes.
- Cover and cook for about 4-5 minutes, then flip and cook another 3-4 minutes until golden and fluffy.
- Serve warm topped with powdered sugar, berries, and syrup.
Notes
- Use fresh egg whites for fluffiest pancakes.
- Cook slowly on low heat to prevent burning and ensure even rise.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal Kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg