Description
These fluffy Japanese pancakes are tall, jiggly, and ultra-soft with a soufflé-like texture. Perfect for a special breakfast or brunch, they’re light yet rich, slightly sweet, and absolutely irresistible with a drizzle of syrup or dusting of powdered sugar.
Ingredients
Scale
Pancake Batter
- 2 large eggs (separated)
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/4 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp cream of tartar (or a few drops of lemon juice)
- Butter or oil for greasing
- Water for steaming in pan
Optional Toppings
- Powdered sugar
- Fresh berries
- Whipped cream
- Maple syrup
Instructions
- Separate Eggs: Separate the egg whites and yolks into two bowls carefully, ensuring no yolk gets into the whites for optimal meringue consistency.
- Mix Yolks: In the bowl with egg yolks, add milk and vanilla extract and whisk until smooth and combined.
- Add Dry Ingredients: Sift the flour and baking powder into the yolk mixture, whisking until you have a thick, smooth batter with no lumps.
- Beat Egg Whites: In the separate bowl, beat the egg whites with cream of tartar until they become foamy. Gradually add sugar while continuing to beat the mixture until stiff, glossy peaks form.
- Fold Batter: Gently fold one-third of the meringue into the yolk batter to loosen it. Then fold in the remaining meringue in two parts carefully to keep the mixture airy and avoid deflating.
- Preheat Skillet: Preheat a nonstick skillet with a lid over low heat and lightly grease the surface with butter or oil.
- Cook Pancakes: Spoon 2–3 equal mounds of batter onto the skillet. Add a splash of water to the pan away from the batter and immediately cover with the lid to create steam.
- Steam and Flip: Cook for 4–5 minutes until bottoms are golden and pancakes puff up. Gently flip each pancake with a spatula, add more water to the pan, cover, and steam for another 4–5 minutes until golden and fully cooked through.
- Serve: Carefully remove the pancakes and serve immediately topped with powdered sugar, fresh berries, whipped cream, or maple syrup to enjoy their fluffy texture at its best.
Notes
- Beat egg whites to stiff peaks for maximum fluffiness and height.
- Cook pancakes over low heat to avoid burning and ensure even cooking.
- Using a ring mold can help pancakes maintain height and shape during cooking.
- Serve pancakes immediately for the best texture and jiggly effect.
