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Fluffy Japanese Pancakes

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Light, airy Japanese pancakes with a melt-in-your-mouth texture, perfect for a cozy brunch or special breakfast treat. Made with simple ingredients and a gentle folding technique for signature fluffiness.

Ingredients

Scale
  • 3 large eggs, separated (room temperature)
  • 1/4 cup granulated sugar (50 g)
  • 1/2 cup all-purpose flour (65 g)
  • 1 teaspoon baking powder
  • 1/3 cup whole milk or 2% milk (80 ml)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted
  • Pinch of salt
  • Butter for greasing the pan

Instructions

  1. Separate the eggs: Crack 3 large eggs, placing the yolks in one bowl and whites in another. Let them sit at room temperature for about 10 minutes.
  2. Whip the egg whites: Add 1/4 cup granulated sugar gradually to the egg whites. Using an electric mixer, beat on medium-high speed until stiff, glossy peaks form (about 4-5 minutes). The meringue should hold its shape without falling.
  3. Mix the yolk batter: In a separate bowl, whisk together the 3 egg yolks, 1/3 cup whole milk, 1 teaspoon pure vanilla extract, and 2 tablespoons melted unsalted butter. Stir in 1/2 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt until smooth. The batter will be thick but pourable.
  4. Fold in the meringue: Add about a third of the whipped egg whites to the yolk batter and gently fold using a rubber spatula to lighten the mix. Then fold in the remaining meringue carefully, keeping as much air as possible. Don’t overmix or the batter will deflate.
  5. Prepare the pan: Preheat the non-stick skillet over very low heat. Lightly grease it with butter. If using ring molds, grease them inside and place them on the pan.
  6. Cook the pancakes: Spoon the batter into the molds, filling about 3/4 full. Cover the pan with a lid to trap steam and cook for 4-5 minutes on low heat. The bottoms should be golden but not burnt.
  7. Flip carefully: Using a thin spatula, gently flip the pancakes (and molds if used) and cook for another 4-5 minutes covered. The pancakes should rise tall and feel springy to the touch.
  8. Remove and serve: Slide the pancakes off the molds onto plates. Serve immediately with your choice of toppings like honey, fresh berries, or a dusting of powdered sugar.

Notes

Use very low heat and cover the pan to trap steam for best rise and texture. Whip egg whites to stiff peaks and fold gently to keep air in the batter. Patience is key to avoid dense or burnt pancakes. Optional toppings include honey, powdered sugar, fresh berries, or maple syrup. For gluten-free, substitute flour with almond or oat flour but expect a different texture.

Nutrition

Keywords: fluffy Japanese pancakes, Japanese souffle pancakes, melt-in-your-mouth pancakes, breakfast recipe, brunch, easy pancakes, cloud-like pancakes

Find it online: https://rowanrecipes.com/fluffy-japanese-pancakes-recipe-easy-melt-in-your-mouth-breakfast-guide/