Fluffy Japanese Pancakes

10 mins Prep Time

20 mins Cook Time

Written By

Tara Omidvar

These dreamy fluffy pancakes might sound complicated but they are actually very easy to make and you probably already have all the ingredients in your pantry. The key to making these pancakes as fluffy as possible is to whip the egg properly. It needs to reach a stiff peak but not be over-beaten. Baking powder is also here to help the pancake rise. If you don't have the ring mould, no worries because there are some alternatives. I personally used my cookie cutter, so that is an option; you can also make a ring out of a wax paper and use it as a mould. I love to keep my pancakes simple, so I served it with maple syrup and dusted some icing sugar on top, which by the way, was amazing. You can also serve it with some fresh berries, whipped cream, lemon curd or whipped butter and enjoy.

Ingredients

Fluffy Japanese Pancakes

1 1/2 cups all-purpose flour
1 1/4 cups whole milk
1 egg yolk, plus 3 egg whites
4 tablespoons powdered sugar
4 tablespoons butter (melted)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar
Icing sugar, for serving
Maple syrup, for serving

Directions

Fluffy Japanese Pancakes

7 Steps

Step 1

In a large bowl, whisk the egg yolk, milk and melted butter.
Step 2

Use a stand mixer and whisk egg whites and cream of tartar on medium speed for about 4-5 minutes until stiff peaks are reached.
Step 3

In the meantime, sift the all-purpose flour, powdered sugar, baking powder and salt into the egg yolk mixture. Mix until just combined and leave a few lumps.
Step 4

Once the egg white forms, gently fold it into the batter in three motions.
Step 5

Preheat a nonstick pan with a lid over low heat and butter inside of your ring moulds. Fill each ring halfway full with batter. Add 2 tablespoons water to the pan and close it with the lid.
Step 6

Allow it to cook for five minutes, with the help of a spatula and tongs flip the mould and let it cook for another 2-3 minutes.
Step 7

Repeat this process with the remaining batter and serve the pancakes with maple syrup and powdered sugar.