Description
These Fluffy Japanese Pancakes are a delightful twist on traditional pancakes, known for their tall, airy, and cloud-like texture. Made by carefully folding meringue into a yolk-based batter and slow-cooked on the stovetop, these pancakes are soft, jiggly, and irresistibly tender, perfect for a special breakfast or brunch treat.
Ingredients
Scale
Yolk Mixture
- 1 egg yolk
- 2 tbsp sugar
- 2 tbsp milk
- 1/2 tsp pure vanilla extract
- 3 tbsp cake flour
- 1/2 tsp baking powder
Meringue
- 2 large egg whites
- 1 1/2 tbsp sugar
Instructions
- Prepare the yolk mixture: Whisk the egg yolk with the sugar until the mixture becomes pale and frothy. Add the milk and vanilla extract, continuing to whisk until fully combined. Sift the cake flour and baking powder into the mixture and whisk until just incorporated, creating a smooth batter.
- Make the meringue: Using an electric mixer or a hand whisk, beat the egg whites until they turn pale and frothy. Gradually add the sugar in small batches while whipping until a glossy meringue with stiff-ish peaks (not stiff peaks) is formed.
- Combine the mixtures: Gently whisk one-third of the meringue into the yolk mixture until fully incorporated. Add half of the remaining meringue, mixing delicately to avoid deflating the batter. Finally, fold in the last portion of meringue using a spatula, being careful to maintain as much airiness as possible.
- Cook the pancakes: Heat a large non-stick pan with a lid over low heat and lightly drizzle a small amount of oil. Using a ¼ cup scoop, pour the batter into the pan gently to form the first pancake. Cover and cook for 2-3 minutes.
- Add batter for height: Remove the lid and carefully pour another ¼ cup of batter on top of the pancake already cooking. Cover and continue cooking for an additional 4-5 minutes to allow the pancake to rise.
- Flip gently: Flip the pancake very gently and cover the pan again, cooking for 4-5 minutes more to finish cooking through. Repeat the process with the remaining batter, cooking one pancake at a time.
- Serve: Serve hot and enjoy the soft, fluffy texture of these Japanese pancakes, which are ideal for a leisurely breakfast or brunch.
Notes
- Getting the perfect fluffy texture can be a little finicky—don’t be discouraged if your first attempt isn’t perfect; it takes practice and patience.
- Some suggest adding a tablespoon of water to the pan to add moisture, but this is optional and may not affect the outcome significantly.
- These pancakes are traditionally cooked one at a time in a large non-stick pan with a lid, but a griddle with a lid also works well.
- Using a ring mold can help achieve even thickness and shape, but making them free-form creates a charming asymmetry.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 7g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
