Japanese-Style Pancakes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 205
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 7
- Cholesterol
- 94
- Sodium
- 193
- Total: 40 min
- Active: 40 min
Ingredients
Batter:
2 teaspoons sugar
2 large egg yolks
4 tablespoons whole milk
2 tablespoons vegetable oil
6 tablespoons all-purpose flour
1 teaspoon baking powder
1 pinch salt
1/4 teaspoon vanilla paste
Zest of 1/2 lemon
Meringue:
4 large egg whites
2 tablespoons sugar
Canola oil, for cooking the pancakes
Directions
- For the batter: Beat the sugar and egg yolks in a medium bowl with a hand mixer on medium-high speed until pale. Add the milk and oil and beat until incorporated. Add the flour, baking powder and salt and beat until combined, about 3 minutes. Beat in the vanilla paste and lemon zest until combined. Clean the beaters.
- For the meringue: Using the hand mixer with the clean beaters, beat the egg whites and one-third of the sugar in another medium bowl on medium-high speed until the sugar is dissolved. Gradually beat in the remaining sugar until stiff peaks form. Fold one-third of the meringue into the batter with a spatula. Fold in another third and then the remaining third until all the meringue is incorporated.
- Soak a paper towel with oil and wipe the bottom of a medium nonstick skillet to lightly coat; heat over medium low. Add 1/3 cup of the batter to the skillet. Cover and cook for 5 minutes. Remove the cover, flip the pancake over gently and cook, uncovered, until just set and golden brown, another 5 minutes. Serve hot. Repeat with more oil and the remaining batter.