Fluffy Japanese Pancakes
These tall, jiggly, cloud-soft Japanese pancakes use a simple meringue technique to create a texture closer to a warm soufflé than a regular flapjack. Whipped egg whites give them their signature airy height, while gentle steaming over low heat keeps the centers tender and cooked through. They look like a café-only treat but are completely doable in your own kitchen with everyday ingredients.
Equipment
- Electric hand mixer or stand mixer for whipping the meringue
- Nonstick frying pan with a lid 10 to 12 inches
- Pancake ring molds (optional) for extra height
- Digital kitchen scale for accurate flour and sugar
- Piping bag or large cookie scoop for neat, tall mounds
- Two large mixing bowls one must be completely clean and dry
- Rubber spatula
- Fine-mesh sieve
- Wide, thin spatula for flipping
Ingredients
- 3 large eggs separated and at room temperature
- 3 tablespoons whole milk 45 ml
- 1/2 teaspoon pure vanilla extract
- 1/4 cup plus 2 tablespoons cake flour 45 g, or all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine salt
- 1/4 teaspoon white vinegar or lemon juice or a pinch of cream of tartar
- 3 tablespoons granulated sugar 40 g
- 1 tablespoon neutral oil such as canola or vegetable, for the pan
- 2 tablespoons water for steaming
- unsalted butter for serving
- pure maple syrup for serving
- fresh strawberries or mixed berries for serving
- powdered sugar for dusting
Instructions
- Take the eggs out of the fridge about 20 minutes before you start so they are at room temperature. Measure all ingredients into small bowls and wipe your mixing bowl and beaters with a paper towel dampened with vinegar, then dry well.
- Crack one egg at a time over a small bowl, then pass the yolk back and forth between the shell halves to let the white fall away. Slide the white into your large clean mixing bowl and the yolk into a second bowl.
- Add the milk, vanilla extract, and salt to the bowl of yolks and whisk for about 30 seconds until smooth and slightly pale. Sift in the cake flour and baking powder, then stir gently until you have a thick, smooth batter with no dry streaks.
- Add the white vinegar to the egg whites and beat on medium speed for 1 to 2 minutes until foamy. Increase to medium-high and add the sugar one tablespoon at a time, then keep whipping for 3 to 4 minutes until the meringue is thick, glossy, and holds a stiff peak.
- Scoop about one third of the meringue into the yolk batter and whisk it in firmly to loosen the batter. Add half of the remaining meringue and fold gently with a rubber spatula, then add the last of the meringue and fold until no white streaks remain.
- Place your nonstick pan over the lowest heat setting and let it warm for 2 minutes. Pour in the oil, then wipe it around the pan with a paper towel until only a thin film remains. If using ring molds, grease the insides well and set them in the pan now.
- Spoon or pipe three mounds of batter into the pan, each about 1/3 cup, leaving space between them. Gently place a small dollop on top of each mound to build height without spreading or flattening the batter.
- Drizzle 1 tablespoon of water into the empty spaces of the pan, away from the pancakes. Immediately cover with the lid and cook for 5 to 6 minutes without peeking, until the bottoms are golden brown and the tops look set around the edges.
- Add the remaining tablespoon of water to the pan and slide a wide, thin spatula under one pancake. Support the top with your other hand and flip it over in one smooth motion. Cover again and cook for 4 to 5 minutes until the second side is golden and springy.
- Stack two or three pancakes on each plate while still warm and jiggly. Add a pat of butter, drizzle with maple syrup, scatter over fresh berries, and dust with powdered sugar. Serve immediately.
Notes
- Use a spotless bowl: Any grease or yolk will keep the whites from whipping to stiff peaks.
- Whip to stiff peaks, not past them: Aim for a glossy meringue that holds its shape without looking dry or curdled.
- Fold, do not stir: Gentle folding keeps the air in the batter, and that air is what gives you the height.
- Keep the heat low: Medium heat will brown the outsides too quickly and leave the centers raw.
- Add a splash of water and cover: The steam helps the pancakes rise and cook evenly.
- Stabilize the whites: A touch of vinegar, lemon juice, or cream of tartar makes the meringue sturdier.
- Cook in small batches: Crowding the pan makes flipping difficult and can cause the pancakes to merge.
- Cook the batter immediately: The longer it waits, the more air it loses.
- Make ahead: Prep the yolk batter and measure dry ingredients ahead, then whip the meringue right before cooking.
- Storage: Cool completely and store in an airtight container for up to 2 days, or freeze in a single layer for up to 1 month.
- Reheating: Microwave for 20 to 30 seconds, or warm in a covered nonstick pan over low heat with a few drops of water for 2 to 3 minutes.
- Substitutions: All-purpose flour works in place of cake flour; a one-to-one gluten-free flour blend can be used for a gluten-free version.
Nutrition
Serving: 2PancakesCalories: 200kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 95mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 4IUCalcium: 6mgIron: 8mg
Tried this recipe?Let us know how it was!