Fluffy Japanese Pancakes A Cloud on Your Plate
These Fluffy Japanese Pancakes are light and airy, creating a delightful breakfast experience. With a perfect balance of sweetness and fluffiness, they are a treat for any pancake lover. Serve them warm with a dusting of powdered sugar and a drizzle of maple syrup for an indulgent start to your day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup milk
- 1 tsp baking powder
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- Butter (for greasing)
- Powdered sugar (for dusting)
- Maple syrup (for serving)
- Whipped cream (optional)
Instructions
- Separate the eggs: Place egg yolks and egg whites into separate large bowls.
- Prepare the yolk mixture: In the bowl with egg yolks, add sugar and whisk until pale and creamy. Stir in milk and vanilla extract.
- Combine dry ingredients: Sift flour, baking powder, and salt into the yolk mixture. Gently mix until just combined.
- Whip the egg whites: Beat the egg whites using an electric mixer until stiff peaks form.
- Fold in egg whites: Carefully fold the whipped egg whites into the yolk mixture in three parts, ensuring not to deflate the batter.
- Cook the pancakes: Heat a non-stick frying pan over low heat and lightly grease with butter. Use a ring mold if available, or spoon the batter directly into the pan. Cover with a lid and cook for about 5 minutes on one side until bubbles form and edges look set. Flip gently and cook for another 4-5 minutes.
- Serve and enjoy: Transfer pancakes to a plate, dust with powdered sugar, add whipped cream if desired, and drizzle with maple syrup. Serve immediately for the best fluffiness.
Nutrition
- Calories: 180
- Sugar: 11g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg