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Fluffy Japanese Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 201 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings (4 pancakes)
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

Experience the delicate texture of Fluffy Japanese Pancakes, known for their light, airy consistency and tall, soft stacks. These pillows of sweetness are made by whipping egg whites to stiff peaks and gently folding them into a smooth batter, then cooking slowly in a covered pan to achieve that perfect fluffiness. Served with a dusting of powdered sugar, whipped cream, and maple syrup, they make a delightful breakfast or brunch treat.

Ingredients

For the Pancakes:

  • 2 large eggs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (120ml) milk
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • Butter (for greasing)

For Serving:

  • Powdered sugar (for dusting)
  • Maple syrup (for serving)
  • Whipped cream (optional)

Instructions

  1. Separate the Eggs: Carefully separate the egg yolks from the whites into two large bowls, ensuring no yolk gets into the whites to allow proper whipping.
  2. Whisk the Yolks: Add granulated sugar to the egg yolks and whisk until the mixture becomes pale and creamy. Then stir in the milk and vanilla extract to incorporate flavor and moisture.
  3. Sift in the Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt directly into the yolk mixture. Gently mix until just combined without overmixing to keep the batter light.
  4. Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This step is crucial for the airy texture of the pancakes.
  5. Fold Gently: Carefully fold the whipped egg whites into the yolk mixture in three parts. Use a gentle folding motion to retain the air bubbles in the batter.
  6. Cook the Pancakes: Heat a non-stick frying pan over low heat and lightly grease with butter. Using a ring mold, spoon the batter into it. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and edges look set. Flip gently and cook for another 4-5 minutes until cooked through and fluffy.
  7. Serve and Enjoy: Transfer the pancakes carefully to a plate. Dust with powdered sugar, add whipped cream if desired, and drizzle with maple syrup. Serve immediately for best texture and flavor.

Notes

  • Make sure egg whites are free from any yolk and the bowl is clean to achieve stiff peaks.
  • Cook on low heat and cover the pan to allow the pancakes to cook through without burning.
  • Using ring molds helps maintain the tall, fluffy shape but you can cook without them for a more rustic appearance.
  • Serve immediately to enjoy the pancakes at their fluffiest and freshest.

Find it online: https://slsrecipes.com/fluffy-japanese-pancakes-recipe/