Ingredients
Dry Mix
- 3 tablespoon Rice flour
- 1½ teaspoon Corn starch
- ½ teaspoon Baking powder
Wet Mix
- 2 Egg yolks
- 1 tablespoon Almond milk
- 1 teaspoon Almond milk separate
- ½ teaspoon Vanilla extract
Meringue
- 2 Egg whites
- ½ teaspoon Lemon juice
- 2 tablespoon Granulated sugar
To Cook & Serve
- Oil for greasing pan
- Maple syrup to serve
- Matcha to dust or whisk into sugar/syrup (adjust to taste)
Method
Prep the Egg Whites
- Separate egg yolks and whites into two clean, dry bowls.
- Ensure no yolk gets into the whites. Place the whites in the freezer to chill while preparing the batter.
Make the Batter
- Sift rice flour, corn starch, and baking powder into a bowl and whisk to combine.
- In a separate bowl, whisk together egg yolks, 1 tablespoon almond milk, and vanilla extract.
- Add dry ingredients to wet and mix until just combined. Refrigerate batter.
Whip the Egg Whites
- Remove egg whites from freezer. Beat with a hand mixer on high for 1 minute.
- Add lemon juice, then gradually add sugar in three parts while continuing to whip.
- Continue beating until stiff peaks form—about 8–9 minutes. Do not over whip.
Combine
- Add ¼ of the whipped egg whites to the yolk batter and whisk until just combined.
- Transfer batter into the remaining egg whites and gently fold together until smooth and airy. Do not over mix.
Cook the Pancakes
- Preheat a nonstick pan over the lowest heat and lightly grease with oil. Wipe away excess with paper towel.
- Using a tablespoon, scoop 1 spoonful of batter onto the pan. Add 2 more spoonfuls on top to build height.
- Smooth sides quickly with the back of a spoon. Cover with lid and cook for 3 minutes.
- Flip gently, cover, and cook for another 3 minutes.
Serve
- Garnish with sifted matcha or syrup infused with matcha powder. Serve warm with maple syrup.