Fluffy Japanese Pancakes

These delightful Japanese pancakes are known for their airy texture and fluffy height. Perfect for breakfast or a sweet treat, they are sure to impress!

Ingredients

For the Pancakes:

• 1 cup (120g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120ml) milk
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil or melted butter
• Cooking spray or additional oil for the pan

For Serving:

• Maple syrup
• Fresh fruit (such as strawberries, blueberries, or bananas)
• Whipped cream
• Powdered sugar (optional)

Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In a separate bowl, combine the milk, egg yolks, vanilla extract, and vegetable oil (or melted butter). Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.

Step 2: Whip the Egg Whites

1. In a clean mixing bowl, use an electric mixer to beat the egg whites until stiff peaks form. This will take about 3-5 minutes. The egg whites should be glossy and hold their shape when the beaters are lifted.

Step 3: Fold in the Egg Whites

1. Gently fold the whipped egg whites into the pancake batter using a spatula. Start by adding a small amount of the egg whites to lighten the batter, then gradually fold in the remaining egg whites. Be gentle to maintain the airiness of the mixture.

Step 4: Cook the Pancakes

1. Heat a non-stick skillet or griddle over low to medium-low heat. Lightly grease the surface with cooking spray or a small amount of oil.
2. Using a 1/4 cup measuring cup, scoop the batter onto the skillet. For extra height, you can stack two or three scoops of batter on top of each other.
3. Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottoms are golden brown and the tops are set. Check for doneness by gently shaking the pan; the pancakes should jiggle slightly but not be wet.
4. Carefully flip the pancakes and cook for an additional 3-4 minutes, covered, until the other side is golden brown and the pancakes are cooked through.

Step 5: Serve

1. Remove the pancakes from the skillet and stack them on a plate. Serve warm with maple syrup, fresh fruit, whipped cream, and a dusting of powdered sugar if desired.

Enjoy!

These fluffy Japanese pancakes are best enjoyed fresh off the skillet. Their light and airy texture will make them a favorite for breakfast or brunch!
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