Japanese Fluffy Pancakes
Ultra-fluffy Japanese-style pancakes that rise tall and jiggle like soufflé.
Equipment
Ingredients
Ingredients
egg (separated)
2 piece
milk
60 ml
all-purpose flour
30 g
sugar
15 g
baking powder
2 g
vanilla extract
1 ml
butter
10 g
Instructions
Prepare mixing bowl
Separate egg whites from yolks into two bowls.
Mix egg yolks
Whisk egg yolks with milk, sugar, vanilla and baking powder until smooth.
Add flour
Sift all-purpose flour into yolk mixture and stir until just combined.
Whip egg whites
Beat egg whites until stiff peaks form.
Fold meringue
Gently fold whipped egg whites into yolk batter in 3 additions.
Heat pan
Heat a non-stick pan over low heat and lightly grease with butter.
Cook pancakes
Scoop batter onto pan to form 3-4 cm high circles. Cover and cook on low for 4-5 minutes per side.
Serve
Stack pancakes, dust with powdered sugar and serve immediately.
Original recipe
Storage
Best eaten fresh; texture collapses after storage
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