Fluffy Japanese Pancakes
Experience the delightful, cloud-like texture of Fluffy Japanese Pancakes that are light as a feather and full of subtle sweetness, perfect for breakfast!
Ingredients
For the Batter
- 1 cup all-purpose flour Make sure the flour is fresh for the best results.
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk (dairy or plant-based)
- 1 large egg, yolk separated from the white Best if the egg is at room temperature.
- 1 tablespoon vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional for extra fluffiness)
Instructions
Preparation
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the milk, egg yolk, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing; a few lumps are okay!
Beating the Egg White
- In a clean bowl, whip the egg white and cream of tartar (if using) until stiff peaks form.
- Gently fold the egg whites into the batter in three parts, being careful not to deflate them too much.
Cooking
- Heat a non-stick skillet or frying pan over low heat and lightly grease it with oil.
- Using a ring mold (if you have one), spoon a generous portion of batter into the center of the mold.
- Cover the pan with a lid to create steam, cooking for about 4-5 minutes or until you see bubbles forming on the top.
- Carefully flip the pancake with a spatula and cook for another 3-4 minutes until golden brown.
Serving
- Once cooked, remove the pancakes from the skillet and stack them high on a plate.
- Add your favorite toppings, such as honey, syrup, whipped cream, or fresh fruits.
Notes
Top Tips:
- Use room temperature ingredients for the best texture.
- Be gentle when folding in the egg whites; the more air you retain, the fluffier your pancakes will be!
- Experiment with flavors, such as adding a dash of cinnamon.
- Do not rush cooking; cook on low heat for a longer duration to rise beautifully. Storing Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 1-2 months.
- Use room temperature ingredients for the best texture.
- Be gentle when folding in the egg whites; the more air you retain, the fluffier your pancakes will be!
- Experiment with flavors, such as adding a dash of cinnamon.
- Do not rush cooking; cook on low heat for a longer duration to rise beautifully. Storing Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 1-2 months.