These are inspired by the fluffy and jiggly Japanese cheesecake. They’re adorable to look at and also super yummy. The texture is light and airy and it’s the perfect breakfast since it’s not too heavy.
- 2 egg whites
- 1/4 tsp cream of tar tar
- 1 1/2 tbsp white sugar
- 1 egg yolk
- 1 tbsp white sugar
- 1 tbsp vegetable oil or coconut oil
- 2 tbsp almond milk
- 3 tbsp all purpose flour
- 1/4 tsp baking powder
- Pinch of salt
- In a clean metal or glass bowl free of any oil residue, whip your egg whites and cream of tar tar with an electric mixer until there’s no more visible runny egg white at the bottom of your bowl. Slowly add in your sugar bit by bit and mix well in between. Keep whipping until you get stiff peaks. When you turn the bowl upside down, nothing should fall out.
- In a separate bowl, mix all your other ingredients together well. Then take 1/3 of the egg whites and fold it into the egg yolk mixture. You don’t need to be too gentle here, we’re just loosening up the mixture. Add in your next third of egg whites. Fold carefully until there are no more streaks, then add in your last third of egg whites. Be gentle and don’t over-mix!
- In a non stick pan over low heat, heat some oil and wipe it all over the pan with a kitchen paper. This makes sure that your pancakes will brown evenly. Spoon around 1/3 cup of batter into the pan and let it cook until the bottom is golden brown. Flip it and continue cooking on the other side. Once completely cooked remove it from the heat and repeat with the rest of the batter.
- These pancakes should be served warm immediately after they’re done cooking and they will start to deflate. I served mine sandwiched between some whipped cream and topped off with a chocolate ganache.