Fluffy Japanese Pancakes
Ingredients:
2 large eggs, separated
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon cream of tartar (optional, helps stabilize egg whites)
2 tablespoons granulated sugar
Butter, for cooking
Powdered sugar, syrup, and fresh fruit (for serving)
Instructions:
Separate the eggs:
Place the egg whites in a clean, dry bowl and the yolks in a separate bowl.
Prepare the yolk mixture:
To the egg yolks, add the milk and vanilla extract. Whisk until smooth.
Sift in the flour and baking powder, and mix until combined.
Beat the egg whites:
Using a hand mixer or stand mixer, beat the egg whites on medium speed until they start to become foamy.
Add the cream of tartar (if using), then gradually add the sugar. Continue beating on high speed until stiff peaks form (the egg whites should hold their shape when you lift the beater).
Combine the mixtures:
Gently fold the beaten egg whites into the yolk mixture in three batches. Use a spatula and fold carefully to maintain the airy texture.
Cook the pancakes:
Heat a non-stick pan or griddle over low heat. Lightly grease with butter.
Spoon a mound of batter (about 1/3 cup) onto the pan, creating a tall pancake. You can use a ring mold for a perfectly round shape if desired.
Cover the pan with a lid and cook for 4-5 minutes on low heat until the pancake is golden brown and puffed. Flip gently and cook for another 4-5 minutes on the other side. If they seem to be browning too quickly, reduce the heat slightly.
Serve:
Once cooked, transfer the pancakes to a plate and dust with powdered sugar. Serve with syrup, butter, and fresh fruit.