Description
Fluffy Japanese Pancakes are thick, airy, and irresistibly soft pancakes made by folding whipped egg whites into a delicate batter and cooking slowly on the stovetop. Served dusted with powdered sugar, topped with whipped cream, and drizzled with maple syrup, these pancakes make for a delightful breakfast or brunch treat.
Ingredients
Scale
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
- Separate the Eggs: Carefully separate the egg yolks from the whites into two large bowls, ensuring no yolk gets into the whites as this will affect whipping.
- Whisk the Yolks: Add sugar to the yolks and whisk until the mixture turns pale and creamy. Then stir in the milk and vanilla extract to combine.
- Sift in the Dry Ingredients: Sift the flour, baking powder, and salt into the yolk mixture. Mix gently just until combined, being careful not to overwork the batter to keep it light.
- Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form, indicating they are aerated enough to give the pancakes their fluffy texture.
- Fold Gently: Gently fold the whipped egg whites into the yolk batter in three parts. Use a spatula and fold carefully to avoid deflating the batter and maintain the airy structure.
- Cook the Pancakes: Heat a non-stick frying pan over low heat and lightly grease it with butter. Place a ring mold on the pan and spoon batter into it. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles appear and edges look set. Flip gently and cook for another 4-5 minutes until cooked through and golden.
- Serve and Enjoy: Transfer the pancakes to a plate, dust with powdered sugar, add whipped cream if desired, and drizzle with maple syrup. Serve immediately for the best fluffy experience.
Notes
- Use room temperature eggs for easier separation and better volume when whipping egg whites.
- Cooking on low heat prevents the pancakes from burning while allowing them to cook through properly.
- A ring mold helps maintain the tall and fluffy shape typical of Japanese pancakes but is optional.
- Do not overmix the batter after adding the flour to keep the pancakes light and airy.
- Flip gently to avoid collapsing the fluffy pancakes.
- Serve immediately as these pancakes are best enjoyed fresh and warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
