Fluffy Pancakes Without Baking Powder

Name: Fluffy Pancakes Without Baking Powder
Yield: Serves 1 (makes two pancakes about 5.5 inches/14 cm in diameter)
Cuisine: American
Ingredients: 1/2 cup cake flour (60 grams); 1 large egg; 2 tablespoons sugar; 2 tablespoons plain yogurt (unsweetened); 1 1/2 tablespoons milk; 3 1/2 tablespoons milk (if not using yogurt, use this amount of milk instead)

呑（どん） @cook_40200793

I tried making fluffy pancakes using just eggs, without baking powder, for those who are concerned about its ingredients.
Recipe background:
When my stomach was upset, I couldn't eat noodles, but I could eat pancakes. However, I was worried about the ingredients in baking powder, so I wondered if I could make pancakes using meringue, like in castella or sponge cake.

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Ingredients

Serves 1 (makes two pancakes about 5.5 inches/14 cm in diameter)

1/2 cupcake flour (60 grams)
1large egg
2 tablespoonssugar
2 tablespoonsplain yogurt (unsweetened)
1 1/2 tablespoonsmilk
3 1/2 tablespoonsmilk (if not using yogurt, use this amount of milk instead)

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Steps

1

Sift the flour. If the yogurt is thick, mix it with the milk to make it the consistency of drinkable yogurt.
2

Separate the egg into yolk and white. Add half of the sugar to each.
3

Beat the egg yolk until it becomes pale and thick (it should be thick enough to form ribbons).
4

Beat the egg white until stiff peaks form and it looks glossy. Since it's just one egg, it may take a little effort.
5

Add the yogurt and milk to the egg yolk and mix lightly. Add the sifted flour and gently mix, being careful not to overmix. (A rubber spatula works well for this.)
6

Add 1/3 to 1/2 of the beaten egg white to the batter and gently mix with a whisk, scooping from the bottom and dropping into the center.
7

Switch to a rubber spatula, add the remaining egg white, and gently fold while turning the bowl, being careful not to deflate the mixture.
8

When finished mixing, do not overmix—work quickly and gently.
9

Preheat a nonstick skillet, then cool it for just 1 second with a damp cloth. Pour in half the batter and shape it into a circle with a spatula.
10

Cook over low heat for about 3 minutes, then gently loosen and flip.
11

If using a nonstick pan, you don't need to add oil. Cook the other side for about 2 minutes, then repeat with the remaining batter.
12

Serve with butter or your favorite toppings.
13

Inspired by Kitaasa's idea, I also tried making steamed bread with this batter (it rose nicely!). Adding just under 1 tablespoon of oil to the batter will make it more moist.