Description
Experience the delight of fluffy Japanese pancakes, known for their airy, soufflé-like texture. These pancakes are light, tall, and fluffy, made using a unique technique of folding beaten egg whites into a flavorful batter. Perfect for a special breakfast or brunch, served with powdered sugar, fresh berries, and maple syrup.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 2 tbsp whole milk
- ½ tsp vanilla extract
- butter or oil for greasing
Dry Ingredients
- ¼ cup all-purpose flour
- ¼ tsp baking powder
- 2 tbsp granulated sugar
- ¼ tsp cream of tartar
For Serving
- powdered sugar
- fresh berries
- maple syrup
Instructions
- Separate the eggs: Carefully separate the egg whites and yolks into two different bowls to prepare for the distinct mixing processes.
- Prepare the yolk mixture: In the bowl with the egg yolks, whisk together the milk and vanilla extract. Sift in the all-purpose flour and baking powder, then mix everything until the batter is smooth. Set aside.
- Whip the egg whites: Add cream of tartar to the egg whites, then beat with an electric mixer until soft peaks begin to form. Gradually add granulated sugar while continuing to beat until stiff peaks develop, which will give the pancakes their characteristic fluffiness.
- Fold the mixtures: Gently fold the stiff egg white mixture into the yolk batter in three additions. Use a folding technique to avoid deflating the airy egg whites and maintain a light batter.
- Preheat the skillet: Heat a nonstick skillet over low heat and lightly grease it with butter or oil to prevent sticking.
- Form the pancakes: Using a round mold or metal ring, pour the batter into the mold until it is about three-quarters full, helping the pancakes achieve their signature tall shape.
- Cook covered: Cover the skillet with a tight-fitting lid to trap steam and cook the pancakes for 4–5 minutes, allowing them to rise and cook through.
- Flip and finish cooking: Carefully flip the pancakes, then cover and cook for another 3–4 minutes until both sides are golden brown and the center is fully cooked.
- Serve: Remove the pancakes from the skillet, dust with powdered sugar, and serve immediately with fresh berries and maple syrup for a delicious breakfast treat.
Notes
- Use a nonstick skillet with a tight-fitting lid to ensure steam helps the pancakes rise perfectly.
- Metal ring molds are ideal for shaping tall pancakes, but you can also use greased parchment collars or cook pancakes freeform if you don’t have molds.
- Be gentle when folding the egg whites into the yolk mixture to maintain the airy texture that defines these pancakes.
