Japanese-Style Fluffy Pancakes

Ingredients

• Pancake Batter

• 1/3 cup all-purpose flour (40g)

• 1/3 cup milk (80ml)

• 2 eggs, separated

• Pinch of salt

• Pinch of bicarbonate of soda

• Whipped Yogurt Topping

• 1 tablespoon Greek yogurt

• 1 tablespoon milk

• 1 teaspoon sweetener

• 1/2 teaspoon sugar

• For Serving

• Small amount of fresh lemon juice

• Fruits (e.g Strawberries, or blueberries)

Directions

1. In a mixing bowl, whisk together the flour, milk, pinch of salt, and bicarbonate of soda to the flour mixture and mix until smooth and well combined. stir to combine.

2. Separate the eggs, placing the whites in a clean bowl and the yolks in the flour mixture.

3. Beat the flour mixture with the egg yolks until fully incorporated.

4. In a separate clean bowl, whisk the egg whites for about 5 minutes until they become fluffy and form soft peaks.

5. Gently fold half of the whisked egg whites into the batter until just combined.

6. Carefully fold in the remaining egg whites, maintaining as much air as possible in the mixture.

7. Heat a non-stick pan over medium-low heat and spoon small portions of batter to form pancakes.

8. Meanwhile, prepare the topping by whisking Greek yogurt with sweetener and sugar until light and fluffy.

9. Once pancakes are golden brown on both sides, begin plating by layering them with a small spritz of lemon juice between each layer.

10. Top the stack with the whipped yogurt mixture.