Fluffy Japanese Pancakes Directions
- In a large mixing bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
- Sift the flour and baking powder into the bowl and mix until the batter is smooth. Set aside.
- In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until frothy. Gradually add the sugar and continue to beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, being careful not to deflate them, until just combined.
- Heat a non-stick skillet over low heat and lightly grease with butter.
- Using a ring mold or simply freehand, spoon the batter into small, round shapes on the skillet.
- Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottoms are golden and the tops are beginning to set. Carefully flip the pancakes and cook for another 3-4 minutes until cooked through.
- Remove the pancakes from the skillet and serve immediately with your favorite toppings.
WW Points Calculation:
- All-purpose flour (1 cup): 16 points
- Whole milk (1/2 cup): 3 points
- Sugar (2 tablespoons): 3 points
- Butter (for greasing the pan, estimated 1 tbsp): 4 points
Total Points: 26 points
Servings: 6 pancakes
Per Serving: 4.3 points
Nutrition Information:
- Calories: 225-250 per serving
- Fat: 12g
- Protein: 7g
- Carbohydrates: 25g
- Sugar: 10g
- Sodium: 120mg
I'm waiting for your comments! Enjoy!
