Description
Delightful, cloud-like pancakes that melt in your mouth, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp cream of tartar
- 2 tbsp melted butter
- Powdered sugar (for dusting)
Instructions
- Sift the all-purpose flour, cornstarch, sugar, and baking powder into a large bowl.
- Whisk together the egg yolks, milk, vanilla extract, and melted butter in a separate bowl.
- Add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Beat the egg whites with the cream of tartar until stiff peaks form.
- Fold the whipped egg whites into the batter in thirds, using a spatula.
- Preheat a non-stick skillet on low heat and lightly grease the surface.
- Spoon the batter onto the skillet, forming round shapes.
- Cover the skillet with a lid and cook on low for 3-4 minutes.
- Flip the pancakes carefully and cook for an additional 2-3 minutes.
- Dust with powdered sugar and serve immediately with desired toppings.
Notes
Ensure mixing bowls and utensils are clean and dry for perfect egg white peaks. Patience is key when folding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg