Fluffy Japanese Pancakes

4.50 (22)
⏱ 15 mins 🌶 japanese 🏷 Flour

These distinctive thick pancakes have a souffle-like texture, being wonderfully light and custardy in the centre with a golden, crisp exterior. The method involves carefully folding whipped egg whites into the batter before cooking in ring molds on the stovetop. They are best enjoyed immediately with butter and maple syrup before they naturally deflate. The entire process takes about 15 minutes to complete.

Fluffy Japanese Pancakes

Ingredients

  • 1 1/2 cups plain flour (see Cook's Note)
  • 3 tablespoons icing sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 4 tablespoons unsalted butter, melted and cooled, plus more for serving
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk plus 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • Nonstick cooking spray
  • Maple syrup, for serving

Method

  1. You will need four ring molds measuring 3 inches wide by 2 1/2 inches high.
  2. Combine the plain flour, icing sugar, baking powder and salt in a large bowl with a whisk.
  3. In a separate medium bowl, whisk the milk, melted butter, vanilla and the single egg yolk together until fully incorporated.
  4. Use an electric mixer on medium-high speed to beat the three egg whites with the cream of tartar in another large bowl until stiff peaks form, which should take about 2 minutes.
  5. Pour the milk mixture into the flour mixture and stir until just combined. a few lumps are acceptable. Mix one third of the beaten egg whites into this batter. Gently fold in the remaining egg whites until just incorporated, being careful not to overmix.
  6. Spray the inside of the four ring molds lightly with nonstick cooking spray.
  7. Place a large nonstick skillet over medium-low heat and coat it with nonstick spray. Position the prepared ring molds in the centre of the skillet. Fill each mold with 1/2 cup of batter, which should fill them about halfway. Cover the skillet with a lid and cook until the batter rises to the top of the molds and the bottom is golden, about 5 minutes. Use a spatula to release the pancake bottoms. Stabilise the ring molds with tongs and carefully flip them over. Cover and cook until golden on the other side, about 5 minutes more. Move to a plate, remove the molds and serve with butter and maple syrup. Eat promptly before they deflate.
  8. Lightly spray the ring molds and coat the skillet again with nonstick spray, then repeat the cooking process with the rest of the batter.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryFlour
Cuisinejapanese
AuthorFood Network Kitchens