Fluffy and light, these easy Japanese pancakes are a delightful breakfast treat that will impress your family and friends. Perfectly sweet and airy, they can be topped with your favorite fruits, syrup, or whipped cream.
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 or honey
- Fresh fruits (such as strawberries, blueberries, or bananas)
- Whipped cream (optional)
- Powdered sugar (optional)
Instructions
Step 1: Prepare the Batter
-
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This helps to aerate the flour and ensures a light pancake.
-
In a separate bowl, whisk together the milk, egg yolks, vanilla extract, and vegetable oil (or melted butter) until well combined.
-
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
-
In a clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. This will give the pancakes their signature fluffiness.
-
Gently fold the whipped egg whites into the pancake batter in three additions. Use a spatula to carefully combine, being cautious not to deflate the egg whites.
Step 3: Cook the Pancakes
-
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.
-
Using a 1/4 cup measuring cup, pour the batter onto the skillet. For extra height, you can stack two or three rounds of batter on top of each other.
-
Cover the skillet with a lid and cook for about 4-5 minutes, or until bubbles form on the surface and the edges look set.
-
Carefully flip the pancakes and cook for an additional 3-4 minutes, covered, until golden brown and cooked through.
