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 (25g) 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 (for cooking)

• For Serving:

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

Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
   

2. In a separate bowl, whisk together the milk, egg yolks, and vanilla extract until well combined.
   

3. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
   

Step 2: Whip the Egg Whites

4. 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.
   

Step 3: Combine Mixtures

5. 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 until no white streaks remain. Be gentle to maintain the airiness.
   

Step 4: Cook the Pancakes

6. Heat a non-stick skillet or griddle over low to medium-low heat. Lightly grease with vegetable oil.
   

7. Using a 1/4 cup measuring cup, scoop the batter onto the skillet, leaving space between each pancake. For extra height, you can stack two scoops of batter on top of each other.
   

8. 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. Carefully flip the pancakes and cook for an additional 3-4 minutes, covered, until the other side is golden brown.
   

Step 5: Serve

9. Remove the pancakes from the skillet and stack them on a