Perfect Japanese pancake

This is my favorite recipe for breakfast. The pancake is juicy, airy and very filling. At the same time, it doesn't have much sugar.

Video instruction – https://www.youtube.com/watch?v=4-z5Zw0ppq0

Ingredients – serves two

Eggs – 4
Cow's milk – 60ml
Honey – 2 tablespoons
Flour – 80g
Salt – 1/2 teaspoon
Lemon juice – 2 teaspoons
Sugar – 40g

Cooking process:

Mix the egg yolks with milk, honey, and flour.

Whip the egg whites until stiff peaks form, gradually adding salt, lemon juice, and sugar. (You can also add a bit of vanilla for extra flavor.)

Gently fold the egg whites into the yolk mixture in portions. 

Pour the batter into an 18 cm (7-inch) baking pan.

Preheat the oven to 180°C (356°F).

Bake for 10 minutes, then make a small cut on top and bake for another 10 minutes.

Finish by placing a small piece of butter on top.