Belly Full · by Lindsay Evers
Japanese Pancakes
NUTRITION · PER SERVING23M COOK
CAL 6%·PRO 7%
CARBS 18G63% OF CAL
0G FIBER7G OTHER11G TOTAL SUGAR
FAT 3G25% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tall, airy soufflé-like pancakes made with whipped egg whites served with heavy cream. A special-occasion breakfast dish with an impressive texture.
mainjapanese🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large eggs (, yolks and whites separated)
- 2 additional egg whites
- 3 tablespoons granulated sugar (, divided)
- 1/2 cup whole milk
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 3/4 cup pancake mix (, spooned and leveled)
- 1/4 teaspoon cream of tartar
- Nonstick spray
- 4 ” ring molds ((optional, but highly recommended for best results))
At a glance
PER SERVING · TIME 23M
CAL 6%·PRO 7%
CARBS 18G63% OF CAL
0G FIBER7G OTHER11G TOTAL SUGAR
FAT 3G25% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 217mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 60mg
- Calcium
- 20mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 217MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.