Description
Light and fluffy Japanese-style pancakes that are perfectly jiggly and delicate.
Ingredients
Scale
- 2 large eggs, separated (room temperature is crucial)
- 1/4 cup (50g) granulated sugar, divided
- 1/4 cup (60ml) whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup (60g) cake flour (substitute: all-purpose flour mixed with cornstarch)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon juice or cream of tartar (stabilizes egg whites)
- 1 tablespoon neutral oil for cooking
- Optional toppings: maple syrup, fresh berries, whipped cream, powdered sugar, honey
Instructions
- Prepare Your Ingredients
- Create the Batter Base
- Whip the Egg Whites
- Combine the Mixtures
- Cook the Pancakes
- Steam and Flip
Notes
- The batter can be partially prepared ahead – yolk mixture and whipped egg whites can be prepared separately up to 30 minutes ahead, but fold them together just before cooking.
- To prevent deflation, cook on very low heat with the lid on and fold the batter gently.
- When doubling the recipe, work in batches when whipping egg whites for best volume.
- Ring molds are optional – the batter is thick enough to hold its shape when carefully scooped.
- Pancakes are done when they spring back when touched and a toothpick inserted in the center comes out clean.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Keywords: fluffy pancakes, Japanese pancakes, souffle pancakes
