Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Powdered sugar and fresh berries for topping
Instructions
- In a bowl, whisk together flour, cornstarch, baking powder, and salt.
- In a separate bowl, beat egg yolks with milk, sugar, and vanilla until smooth.
- Combine wet and dry ingredients until just mixed.
- In another bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the batter in thirds.
- Preheat a non-stick skillet over low heat and lightly grease it.
- Spoon batter onto the skillet to form small, thick pancakes.
- Cover and cook for about 4-5 minutes until bubbles form and pancakes spring back when touched.
- Carefully flip and cook the other side for another 2-3 minutes.
- Serve warm, topped with powdered sugar and fresh berries.
Notes
- Use a non-stick pan to prevent sticking and ensure fluffy texture.
- Cook on low heat to avoid burning and allow pancakes to rise slowly.
- For extra fluffiness, chill the egg whites before folding.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 120 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg