For this recipe, use rice flour suitable for baking (such as finely milled rice flour).

In a clean bowl, add the egg whites, cornstarch, lemon juice, and granulated sugar. Beat with a hand mixer until stiff peaks form (the meringue should not fall out if you turn the bowl upside down).

In a separate bowl, combine all ingredients marked [A] and mix well.

Add the meringue to the [A] mixture in three parts. For the first addition, gently fold with a spatula until combined.

For the second and third additions, fold gently from the bottom up with a spatula to keep the batter airy.

Pipe half the batter into three mounds. Drizzle 1/2 tablespoon of water in 2–3 spots around the pancakes for steaming, then cover and cook for 2 minutes.

Remove the lid and pipe the remaining batter on top of each mound to add height.

Flip the pancakes with a spatula, drizzle another 1 tablespoon of water in a few spots, cover, and steam over low heat for another 5 minutes.