Print

Fluffy Japanese Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light and airy pancakes that feel like a sweet, fluffy cloud, perfect for breakfast.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • Butter, for cooking

Instructions

  1. Mix the Dry Ingredients: In a bowl, mix the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. Whisk the Wet Ingredients: In another bowl, whisk together the milk, egg yolks, and vanilla extract until smooth.
  3. Combine Wet and Dry Ingredients: Carefully combine the wet and dry ingredients. Mix until smooth.
  4. Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form.
  5. Fold in Egg Whites: Gently fold the beaten egg whites into the pancake batter.
  6. Heat the Skillet: Heat a non-stick skillet over low heat and add a little butter to grease the surface.
  7. Pour the Batter: Pour the batter into the skillet in thick rounds.
  8. Cover and Cook: Cover with a lid and cook for about 4-5 minutes until the pancakes are puffed and golden on the bottom.
  9. Flip the Pancakes: Carefully flip the pancakes and cook for another 4-5 minutes until golden brown on the other side.
  10. Serve and Enjoy: Serve warm with syrup or toppings of your choice.

Notes

For best results, ensure your skillet is on low heat to avoid burning, and be gentle when folding the egg whites.

Nutrition

Find it online: https://pinrecipezbylinaa.com/fluffy-japanese-pancakes-4/

Scroll to Top