Japanese Fluffy Pancakes Recipe
These fluffy Japanese fluffy pancakes will make you forget any heavy pancake you have ever tasted. They are like eating clouds for breakfast.
Ingredients
- 4 large eggs
- 3 tbsp whole milk
- 1/2 tsp vanilla extract
- 1/2 cup cake flour
- 1 tsp baking powder
- 1/4 tsp cream of tartar
- 4 tbsp sugar
- 2 tbsp vegetable oil
Instructions
- Separate egg whites and yolks. Put the whites in the bowl of a stand mixer or a large metal bowl. Put the yolks in a separate bowl.
- Chill the egg whites in the refrigerator or freezer while you prepare the pancake batter.
- To the egg yolks, add milk, vanilla and oil and whisk until thick and frothy.
- Sift the dry ingredients (cake flour and baking powder) into the egg yolk and milk mixture. Whisk thoroughly to combine and set the pancake mix aside.
- Remove the egg whites from the refrigerator or freezer and, using a hand mixer or an electric mixer with the whisk attachment, beat egg whites until frothy. Add the cream of tartar and keep whipping until the bubbles begin to tighten.
- Add in the sugar and turn speed up to medium-high speed. Whip egg whites until glossy and stiff peaks form.
- Spray a large nonstick skillet (we used a 12-inch skillet) with nonstick cooking spray and heat on the lowest heat setting. Do this step before you combine the egg whites and the pancake batter so that the pan will be nice and hot when you are ready.
- Stir one-third of the beaten egg whites into the pancake batter until just combined.
- Fold in half the remaining egg whites, followed by the remaining egg whites. Do not stir! Fold gently until fully combined.
- Using a large serving spoon, scoop a mound of dough into the pan to make four pancakes. Once you've scooped all four, the dough should have set a little bit, so add another scoop on top of the first scoop. Add a third scoop on top of each pancake once the second scoop has set a little bit.
- Set timer for 2 minutes and add 1 tbsp water to the pan. Keep the heat on a low temperature. Cover with a lid.
- After 2 minutes, add a fourth and final scoop to the top of each pancake. If the water has evaporated, add another tablespoon.
- Set timer for 4-5 minutes and cover again with a lid. When the timer goes off, check that the bottom of the pancake is a nice golden brown. If so, use a flat spatula to gently lift and flip the pancake. If the bottom is not fully browned, let cook for another minute or two.
- Once you have flipped the pancakes, add another tablespoon of water and cook for a further 4-5 minutes.
- Transfer to a serving plate and, for best results, eat immediately, topped with powdered sugar, whipped cream, or fresh berries or some other kind of fresh fruit. The souffle pancakes will sink fairly quickly, once they lose their heat.
- Repeat with the rest of the batter to make a second batch of pancakes.
Tried this recipe?Let us know how it was!