Food Faith Fitness · by Amelia Mapstone★ 5.0 (3)
Japanese Pancakes
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 18%
CARBS 27G52% OF CAL
2G FIBER9G OTHER16G TOTAL SUGAR
FAT 6G29% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These tall, fluffy Japanese pancakes are made with whipped egg whites for an airy, cloud-like texture. A showstopping brunch dish that's light yet indulgent.
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View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 large eggs (separated)
- 1 1/2 tablespoons whole milk
- 1/4 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 1/2 tablespoons granulated sugar
- Butter or oil for greasing the pan
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 18%
CARBS 27G52% OF CAL
2G FIBER9G OTHER16G TOTAL SUGAR
FAT 6G29% OF CAL
2G SAT5G 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
- 15m
- Sodium
- 72mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 46mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 72MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.