Beat the cold egg whites with the lemon juice in a clean, dry bowl. When they begin to foam, gradually add the sugar and continue beating until stiff peaks form (approximately 3-5 minutes).
4. Add the meringue
Add 1/3 of the meringue to the egg yolk mixture and fold in gently. Then, fold in the remaining mixture in two parts, being careful not to lose any air.
5. Cook the pancakes
Heat a nonstick skillet over low heat and grease it with butter. Using a spoon or baking pan, place the batter into the pan, forming thick pancakes. Cover with a lid and cook for 4-5 minutes until the bottom is golden brown. Carefully flip and cook for another 3-4 minutes until well cooked and fluffy.
6. Serve and enjoy
Stack the pancakes and decorate with maple syrup, powdered sugar, whipped cream, or fresh fruit to taste.
Tips and Variations
Taller: Use a baking pan or baking ring for taller, more even pancakes.
Chocolate version: Add 1 tablespoon of cocoa powder to the batter.
Matcha pancakes: Add 1 teaspoon of matcha powder for a hint of green tea. Dairy-free option: Substitute the milk with almond or oat milk.
Conclusion
These fluffy Japanese pancakes are a true melt-in-your-mouth delight. You can enjoy them alone or with your favorite ingredients. Give them a try and surprise everyone with their softness and flavor!
What’s your favorite pancake topping? Leave us a comment!
