Description
Japanese Pancakes are fluffy, cloud-like pancakes that are soft, airy, and slightly sweet. Whipped egg whites give them a soufflé-like texture, making them a delightful breakfast or dessert treat.
Ingredients
Scale
- Yolks:
- 1 egg yolk (18g)
- 1 tbsp sugar (12g)
- 2 tbsp milk (30g)
- 3 tbsp flour (30g)
- 1/4 tsp baking powder (1g)
- Whites:
- 2 large egg whites (60g)
- 1/8 tsp cream of tartar (0.4g)
- 1.5 tbsp sugar (18g)
Instructions
- In a medium bowl, whisk together egg yolk, 1 tbsp sugar, and milk until smooth.
- Sift in flour and baking powder, and gently fold into the yolk mixture until just combined.
- In a separate clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add 1.5 tbsp sugar and continue beating until stiff peaks form.
- Gently fold a third of the whipped egg whites into the yolk mixture to lighten it, then carefully fold in the remaining whites until no streaks remain.
- Heat a non-stick pan over low heat and lightly grease it.
- Using a spoon or ring mold, scoop the batter into the pan and cover with a lid. Cook slowly over low heat for 4–6 minutes, until the bottom is golden and the top is slightly set.
- Carefully flip the pancakes and cook for another 3–4 minutes, until fully cooked and fluffy.
- Serve immediately with syrup, fruit, or your favorite toppings.
Notes
- Be gentle when folding the egg whites to maintain the fluffiness.
- Cook over low heat to prevent burning while allowing the pancakes to rise.
- Use a ring mold to achieve taller, uniform pancakes.
- These pancakes are best served fresh and warm.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 10g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg