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Ingredients
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- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- ¼ cup all-purpose flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons granulated sugar
- Neutral oil (for cooking)
- ½ cup heavy cream (cold)
- 1 tablespoon granulated sugar (more or less to your preference)
- ½ teaspoon vanilla extract
Instructions
- Separate egg whites and yolks into different bowls.
- Whisk milk, vanilla extract, and lemon zest into egg yolks.
- Sift flour and baking powder into egg yolk mixture and stir gently.
- Beat egg whites with vinegar or lemon juice until frothy, adding sugar gradually until stiff peaks form.
- Fold meringue into the batter gently.
- Transfer batter into a piping bag or cookie scoop.
- Heat a nonstick pan over low heat and lightly grease it.
- Scoop or pipe batter into tall mounds, cover with a lid.
- Cook for 7-8 minutes until golden, flip and cook another 5-6 minutes.
- Serve hot with whipped cream and toppings.
Notes
For best results, use room temperature ingredients.
Avoid overmixing the batter to maintain fluffiness.
Feel free to customize with toppings or flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Calories: 170
- Sugar: 6
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 4
- Cholesterol: 120