Description
Fluffy Japanese Pancakes are a delightful twist on traditional pancakes, known for their tall, airy, and soft texture. These pancakes are made by folding whipped egg whites into a yolk batter, then gently cooking them in a non-stick pan with a lid to achieve a perfectly fluffy and pillowy finish. Perfect for a special breakfast or brunch, they offer a wonderfully light and sweet experience with hints of vanilla.
Ingredients
Scale
Yolk Mixture
- 1 egg yolk
- 2 tbsp sugar
- 2 tbsp milk
- 1/2 tsp pure vanilla extract
- 3 tbsp cake flour
- 1/2 tsp baking powder
Meringue
- 2 large egg whites
- 1 1/2 tbsp sugar
Instructions
- Prepare the Yolk Mixture: Whisk the egg yolk with sugar until the mixture is pale and frothy. Then add in the milk and vanilla extract and mix well. Sift the cake flour and baking powder into the mixture, whisking until everything is fully combined and smooth.
- Make the Meringue: Using an electric mixer or vigorous hand whisk, whip the egg whites until pale and frothy. Gradually add the sugar in batches while continuing to whip until you get glossy meringue with stiff-ish peaks (peaks should stand but not be overly stiff).
- Combine Mixtures: Whisk approximately one-third of the meringue into the yolk mixture to lighten it fully. Then gently add half of the remaining meringue and mix carefully without deflating. Fold in the last bit of meringue using a spatula with a gentle folding motion to keep as much air as possible.
- Heat the Pan: Place a large non-stick pan with a lid on low heat. Lightly drizzle a tiny amount of oil to coat the pan.
- Cook the Pancakes – First Layer: Using a ¼ cup measure, scoop batter into the pan to form a thick pancake. Cover with the lid and cook on low heat for 2 to 3 minutes until the bottom sets.
- Add Second Layer: Remove the lid and gently add another ¼ cup of batter directly on top of the pancake already cooking to build height. Cover again and cook for an additional 4 to 5 minutes.
- Flip the Pancake: Carefully flip the pancake over very gently to avoid breaking it. Cover and continue cooking for 4 to 5 more minutes until fully cooked through and fluffy.
- Repeat: Repeat the process with the remaining batter, cooking one pancake at a time. Serve immediately to enjoy the best texture and fluffiness.
Notes
- Achieving the perfect fluffy pancakes requires patience and practice, so don’t be discouraged if your first try isn’t perfect.
- Some recipes suggest adding a tablespoon of water to the pan to create extra steam and moisture, but this may not make a significant difference.
- These pancakes are traditionally cooked one at a time in a non-stick pan with a lid, but in Japan, they are often cooked on a griddle with a lid—both methods are effective.
- Using a ring mold can help achieve uniform thickness and shape, but freeform cooking lends a charming, rustic appearance.
Nutrition
- Serving Size: 1 pancake (approx. 120g)
- Calories: 210
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
