Fluffy Japanese Pancakes Recipe
Ingredients:
For the Pancakes:
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk (whole or 2%)
2 large eggs, separated
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
For Serving (optional):
Butter
Maple syrup
Fresh fruit (e.g., berries, banana slices)
Powdered sugar
Whipped cream
Directions:
Prepare the Batter:
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix the milk, egg yolks, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly lumpy.
Prepare the Egg Whites:
In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form. This means the whites should hold their shape when the beaters are lifted out of the mixture.
Fold Egg Whites into Batter:
Gently fold the beaten egg whites into the batter using a spatula. Be careful not to deflate the egg whites too much. The batter should be light and airy.
Cook the Pancakes:
Heat a non-stick skillet or griddle over low heat. Lightly grease with butter or oil.
Using a ring mold (about 3 inches in diameter), spoon about 1/4 cup of batter into the mold on the skillet. Gently press down to spread the batter slightly.
Cook the pancake over low heat for about 4-5 minutes, or until bubbles start to appear on the surface and the bottom is golden brown.
Carefully flip the pancake and cook for another 4-5 minutes, or until the other side is golden brown and the pancake is cooked through. Repeat with the remaining batter.
Serve:
Stack the pancakes and serve warm with butter, maple syrup, fresh fruit, powdered sugar, or whipped cream as desired.
Tips:
For even fluffier pancakes, you can use a lid to cover the skillet while cooking, which helps trap steam and lift the pancakes.
Make sure to cook the pancakes on low heat to ensure they cook through without burning.
Prep Time: 15 minutes | Cook Time: 10-15 minutes per batch | Total Time: 25-30 minutes
Kcal: Approximately 200-250 kcal per pancake (based on 4 pancakes) | Servings: 4