Fluffy pancakes recipe

Name: Recette Fluffy pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 œufs (jaunes et blancs séparés); 60 g de farine tamisée; 40 ml de lait; 1 cuillère à café d'extrait de vanille; 1 cuillère à café de levure chimique; 40 g de sucre; 1 cuillère à café de jus de citron; 2 cuillères à soupe d'huile neutre; Un peu de beurre pour la cuisson; Sirop d'érable, fruits frais; Anko (pâte de haricots rouges); Matcha en poudre pour servir

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Portion

Preparation time

15 minutes

Cooking time

10 minutes

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.

Ingredients

4 eggs (yolks and whites separated)
60 g sifted flour
40 ml milk
1 teaspoon vanilla extract
1 teaspoon baking powder
40 g sugar
1 teaspoon lemon juice
2 tablespoons neutral oil
A little butter for cooking

For the trim

Maple syrup, fresh fruit
Anko (red bean paste)
Matcha powder for serving

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Instructions

In a bowl, mix the egg yolks with the milk and vanilla extract. Add the sifted flour and baking powder, and mix until smooth.
In a separate bowl, beat egg whites with lemon juice. Whisk in the sugar in three additions until the meringue is firm and glossy.
Gently add the meringue to the dough in batches, lifting the mass with a spatula to avoid breaking any air bubbles.
Heat a non-stick frying pan over very low heat and lightly grease with butter or oil. Spoon mounds of dough upwards. Add a little water to the pan and cover to create steam.
Bake for 3 to 4 minutes, then add a little batter to each pancake for extra height. Gently turn over and cook for a further 3 minutes, until golden and puffed.
Serve immediately with maple syrup, fresh fruit or matcha, red bean paste or yuzu chantilly.

Recipe notes

Preparation tips :

Use a pan with a lid to retain steam and allow the pancakes to puff up.

Do not overmix the dough after adding the egg whites, to preserve the airy texture.

Cook over low heat to avoid burning before they are cooked through.

Why are fluffy pancakes so popular?

Japanese fluffy pancakes have become a worldwide phenomenon thanks to their airy texture and spectacular appearance. Their origins go back to soufflés and castella (Japanese cakes introduced by the Portuguese in the 16th century), but it was in Tokyo in the 2010s that specialist cafés perfected this unique recipe.

Their popularity soared on social networks, where their impressive height and trembling texture captivated food lovers. Their preparation, based on stiffly beaten egg whites and slow steaming, is reminiscent of Japanese pastry techniques, where lightness and balanced flavors are essential.

Kyozen matcha tea from Uji in Kyoto ⋅ Yamamasa Koyamaen ⋅ 1kg

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