Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, combine milk, egg yolks, and vanilla extract.
- Gradually add wet ingredients to dry, mixing until smooth.
- In a clean bowl, beat egg whites and cream of tartar until stiff peaks form.
- Gently fold egg whites into the batter until just combined.
- Heat a non-stick skillet or griddle over low heat and lightly grease.
- Scoop batter onto the skillet, forming small circles. Cover and cook until bubbles form and edges are set, about 4-5 minutes.
- Carefully flip and cook for another 2-3 minutes until golden brown.
- Serve immediately topped with syrup, berries, and whipped cream if desired.
Notes
- Ensure egg whites are whipped to stiff peaks for maximum fluffiness.
- Cook on low heat to prevent burning and achieve even cooking.
- Serve promptly for the best soft, airy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (approximate)
- Calories: 150 kcal Kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg