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Fluffy Japanese Pancakes

These tall, airy Japanese pancakes are soft, jiggly, and easy to make at home, providing a delightful brunch treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 2 large large eggs, separated, room temperature
  • 3 tbsp milk or buttermilk Use room temperature
  • 1 tsp vanilla extract
  • 4 tbsp all-purpose flour, sifted
  • 1 tsp baking powder
  • 2 tbsp sugar, divided
  • Pinch of salt
  • 1 tsp lemon juice or cream of tartar
  • as needed Neutral oil or butter for the pan
  • 2 tbsp water for steaming in the pan

Method
 

Preparation
  1. Heat a nonstick skillet over low heat. Lightly oil the skillet.
  2. In a bowl, whisk the egg yolks, milk, and vanilla until smooth. Sift in the flour, baking powder, and a pinch of salt. Mix just until smooth, being careful not to overwork the mixture.
  3. In a clean bowl, beat the egg whites with lemon juice until foamy. Gradually sprinkle in sugar and continue beating until medium-firm peaks form.
  4. Stir one spoonful of whipped egg whites into the yolk batter to loosen it, then gently fold in the remaining egg whites in two batches.
Cooking
  1. Spoon small mounds of batter into the warmed pan. Allow them to set for 1 minute.
  2. Add a second scoop on top of each mound to build height. If using ring molds, oil them and fill halfway.
  3. Add a little water to the pan’s empty space and cover with a lid. Cook on low heat for 4-5 minutes until they rise and jiggle.
  4. Carefully slide a thin spatula under each pancake and flip. Add a splash of water, cover, and cook another 4-5 minutes until springy when pressed lightly.
  5. Serve immediately while they are soft and fluffy.

Notes

Keep all ingredients at room temperature for better results. Clean bowls help egg whites whip better.