Description
Fluffy and thick Japanese pancakes that are soft, airy, and perfect for a special breakfast or brunch. These pancakes are made by carefully folding whipped egg whites into a rich batter and cooking them slowly to achieve a tall, souffle-like texture. Serve with butter, powdered sugar, whipped cream, and maple syrup for a delicious treat.
Ingredients
Scale
Wet Ingredients
- 1 egg yolk (18g)
- 2 tbsp milk (30g)
- 2 large egg whites (60g)
Dry Ingredients
- 3 tbsp flour (30g)
- 1/4 tsp baking powder (1g)
- 1 tbsp sugar (12g)
- 1.5 tbsp sugar (18g)
- 1/8 tsp cream of tartar (0.4g)
Instructions
- Prepare the yolk mixture: Whisk the egg yolk with 1 tablespoon of sugar until the mixture is pale and frothy. Gradually mix in the milk in batches. Sift the flour and baking powder over the yolk mixture and whisk well to fully incorporate all ingredients.
- Whip the egg whites: In a clean bowl, whip the egg whites with the cream of tartar until frothy and pale. Gradually add 1.5 tablespoons of sugar in small increments while continuing to whip until the egg whites form a glossy, thick meringue that holds stiff peaks. Be careful not to overwhip.
- Combine mixtures carefully: Take one-third of the whipped egg whites and whisk it vigorously into the egg yolk mixture to lighten it. Add half of the remaining whipped egg whites and gently whisk to combine, taking care not to deflate the mixture. Transfer this lighter batter to the remaining egg whites and fold everything together gently using a spatula until just incorporated with no large streaks.
- Prepare pan and cook first layer: Heat a large non-stick frying pan with a lid over low heat. Lightly brush the pan with oil using a paper towel to create a very thin film. Using an ice cream scoop or a measuring cup, carefully scoop the batter onto the pan. For most pans, cook one or two pancakes at a time to allow them space to rise. Cover with the lid and cook for 4–5 minutes on low heat.
- Add second layer and continue cooking: Remove the lid and spoon some batter on top of each partially cooked pancake to build height. Cover again and cook for another 4–5 minutes. Gently lift the lid to peek under the pancakes; they should release easily from the pan without sticking.
- Finish cooking and flip: If there is leftover batter, pile it on top of the pancakes and carefully flip them with a spatula. Cover the pan again and cook for an additional 5–6 minutes. The pancakes will continue to rise and become taller and fluffier.
- Serve: When the pancakes are golden brown and cooked through, gently remove them from the pan and serve immediately on plates. Top with powdered sugar, butter, whipped cream, and maple syrup as desired for a perfect indulgent breakfast.
Notes
- Use low heat and a pan with a lid to ensure pancakes cook through without burning.
- Be gentle when folding the egg whites into the yolk mixture to keep the batter light and fluffy.
- Do not overwhip the egg whites or the batter will lose volume.
- If desired, add vanilla extract or flavorings for variation.
- These pancakes are best served fresh and warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying with lid
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake (approx. 80g)
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Japanese pancakes, fluffy pancakes, souffle pancakes, breakfast, brunch
