Fluffy pancakes recipe
Japanese fluffy pancakes are an ultra-moist and light version of traditional pancakes, recognizable by their impressive height and puffed texture. Inspired by dorayaki and Japanese cakes, they are made with a batter enriched with stiffly beaten egg whites, giving them an irresistible airy consistency.
Slowly steamed in a pan, these pancakes melt in the mouth while retaining a slight bounce. Their delicately sweet, vanilla flavour pairs wonderfully with maple syrup, fresh fruit or Japanese toppings such as matcha, anko (red bean paste) or yuzu chantilly.
- Prep Time
- 15 minutes
- Cooking Time
- 10 minutes
- Servings
- 4
Ingredients
- 2 egg yolks
- 3 egg whites
- 40 ml milk (whole milk preferred)
- ½ teaspoon vanilla extract
- 35 g flour
- ¼ tsp. baking powder
- 25 g sugar
- ½ tsp lemon juice (or white vinegar)
- Butter or neutral oil for cooking
- 1 to 2 tablespoons water to create steam during cooking (optional)
- Maple syrup, fresh fruit
- Anko paste
- Matcha powder
Directions
- In a large bowl: sift flour and baking powder.make a well in the center and add egg yolks, milk and vanilla extract.whisk gently until smooth and thick (like cake batter).
- If the batter is too thin, the pancakes won't hold together. It should coat the spoon.
- Beat the egg whites with the lemon juice in another clean, dry bowl.
- Add the sugar a little at a time (in 3 additions) while whisking.
- Continue until the meringue is firm and glossy - the peaks should hold together.
- Fold in the meringue and add ⅓ of the egg whites to the dough to loosen it, then gently fold in the rest with a maryse, lifting the dough without breaking it.
- Cook over low heat in a skillet
