Description
Heavenly Japanese Fluffy Pancakes elevate breakfast with cloud-like texture and delicate sweetness. Pillowy stacks bring restaurant-quality charm right to home kitchens, inviting you to savor each delightful, jiggly bite.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1/2 cup (120 milliliters/4 fluid ounces) milk
- 1 cup (125 grams/4.4 ounces) all-purpose flour
- 1/4 cup (50 grams/1.8 ounces) granulated sugar
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Serving and Garnish:
- Butter (for greasing)
- Powdered sugar (for dusting)
- Maple syrup (for serving)
- Whipped cream (optional)
Instructions
- Meticulously separate egg whites and yolks into distinct large mixing vessels, ensuring no yolk contamination in the whites.
- Whisk egg yolks with sugar until the mixture transforms into a pale, silky consistency. Incorporate milk and vanilla extract smoothly.
- Delicately sift flour, baking powder, and salt directly into the yolk mixture, stirring gently until ingredients are just integrated without overmixing.
- Utilize an electric mixer to beat egg whites, transforming them into glossy, sturdy peaks that will provide the signature airy texture.
- Incorporate whipped egg whites into the yolk mixture through a careful folding technique, adding in three gradual increments to maintain volume and airiness.
- Prepare a non-stick skillet over low heat, lightly greasing with butter. Employ a ring mold to create perfectly shaped pancakes, or carefully spoon batter to maintain height.
- Cover the pan with a lid and cook for approximately 5 minutes until surface bubbles emerge and edges stabilize. Gently flip and continue cooking for an additional 4-5 minutes.
- Transfer golden pancakes to a serving plate, elegantly dust with powdered sugar, optionally crown with whipped cream, and drizzle with maple syrup. Serve immediately to preserve their cloud-like texture.
Notes
- Ensure no yolk contamination in whites to achieve maximum volume when whipping.
- Use room temperature eggs for better volume and easier separation.
- Use a spatula and cut through the center, scoop from bottom, and fold over gently to maintain airiness.
- Low heat prevents burning and allows even cooking of these delicate pancakes.
- Replace wheat flour with almond or rice flour for dietary restrictions.
- Add matcha powder, cocoa, or citrus zest to the batter for unique taste profiles.
- Best consumed immediately, but can be refrigerated and gently reheated in a low-temperature oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Desserts
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 332 kcal
- Sugar: 21 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 57 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 93 mg