Description
Delight in these fluffy Japanese pancakes, lightly sweetened with honey and perfect for brunch.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 2 tsp Baking Powder
- 2 Eggs (yolks and whites separated)
- 3/4 cup Whole Milk (or almond/soy milk)
- 2 tbsp Granulated Sugar
- 2 tbsp Unsalted Butter (melted)
- 2 tbsp Honey
- 1 tsp Vanilla Extract
Instructions
- Prepare your ingredients by separating the egg yolks and whites.
- Whisk the yolks with milk, melted butter, and vanilla extract.
- Mix the flour, baking powder, and sugar in a separate bowl.
- Combine the dry ingredients with the wet ingredients until just mixed.
- Whip the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter without overmixing.
- Heat a non-stick skillet on low to medium heat with a pat of butter.
- Spoon about 1/4 cup of batter per pancake into the skillet.
- Cook for 3-4 minutes until bubbles form, then flip and cook for another 2-3 minutes.
- Serve stacked with honey drizzle and fresh fruits.
Notes
Patience is key; keep the skillet on low heat to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 240
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Japanese pancakes, fluffy pancakes, brunch recipe