Japan

*Serves: 2        *Prep Time: 15 minutes      *Cook Time: 12 minutes

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For this recipe, 2 medium mixing bowls are needed. 

A small/medium non stick pan with a lid is recommended for cooking.

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Ingredients:

For first bowl:  For second bowl: 

1 large egg yolk only (save the white)  2 large egg whites (1 is from above egg) 

2 Tablespoons sugar  1 ½ tablespoons sugar 

2 Tablespoons milk  Butter for the pan

½ tsp vanilla 

3 Tablespoons all purpose flour

½ tsp baking powder

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Directions:

●In the first bowl, mix the egg yolk and the sugar together until mixed well. 

●Add the milk and vanilla and mix together.

●Add the flour and baking powder and combine all. Set aside.

●In the second bowl, mix the egg whites with a mixer and slowly add the sugar. Mix until soft peaks form.

●Mix half of the meringue mixture from bowl 2 into bowl 1. Combine. Add the second half of meringue mixture slowly until folded in. 

●On medium-low heat, warm the pan with butter. 

●With a ¼ cup measuring cup, scoop batter and place in the pan to make a small circle. Let cook 2-3 minutes with a couple drops of water on the pan, next to the batter and a lid to cover the pan.

●With a ¼ cup measuring cup, scoop batter and place on top of already cooking batter - this will form a stacked pancake.  Place a small drop of water in the pan and cover again. Continue to cook until browned on under-side about 4-5 minutes. Then flip to the other side and continue cooking with a couple drops of water in the pan and the lid on again. Cook until golden brown on bottom and cooked through the middle. 

●Repeat for the next pancake.

●Top with any topping preferred: fruits, whipped cream, or maple syrup.

●Enjoy your Dino-rific pancake!