Description
These Fluffy Japanese Pancakes are delightfully airy and soft, made by folding whipped egg whites into a light batter and cooking them slowly in a pan using a ring mold to achieve their signature height and fluffiness. Perfect for a special breakfast or brunch, they are served with powdered sugar, maple syrup, and optional whipped cream for an indulgent 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 to prepare the base of the batter and the meringue separately.
- Mix yolk mixture: Add the granulated sugar to the egg yolks and whisk until the mixture becomes pale and creamy. Stir in the milk and vanilla extract to combine well.
- Combine dry ingredients: Sift the all-purpose flour, baking powder, and salt into the yolk mixture. Gently mix until just combined, taking care not to overmix to maintain batter lightness.
- Whip egg whites: Using an electric mixer, beat the egg whites until stiff peaks form; this will provide the pancakes their fluffy texture.
- Fold in egg whites: Gently fold the whipped egg whites into the yolk mixture in three parts to keep the batter airy and prevent deflating.
- Cook pancakes: Heat a non-stick frying pan over low heat and lightly grease it with butter. Using a ring mold, spoon the batter inside the mold. Cover with a lid and cook for about 5 minutes until bubbles form on top and the edges are set. Carefully flip the pancakes and cook for another 4-5 minutes until golden and cooked through.
- Serve: Transfer the pancakes to a plate, dust with powdered sugar, add whipped cream if desired, and drizzle generously with maple syrup. Serve immediately for best texture and flavor.
Notes
- Cooking on low heat is crucial to ensure the pancakes cook through without burning externally.
- Use a ring mold for even tall pancakes; if unavailable, carefully freeform the batter but expect less height.
- Do not overmix the batter after adding flour and when folding in egg whites to maintain fluffiness.
- Serve immediately as the pancakes are best enjoyed fresh and warm.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
