(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Fluffy Japanese Pancakes are a delightful twist on the classic breakfast treat. Imagine biting into a cloud-like, airy pancake that melts in your mouth. These pancakes are perfect for a lazy weekend brunch or a special breakfast. With simple ingredients and a bit of patience, you can whip up these pillowy delights in no time. Let's get cooking!
Ingredients:
- 2 separated eggs
- 2 tbsp milk
- 1/4 cup sifted all-purpose flour
- 1/4 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp vanilla extract
- 1 tbsp for cooking vegetable oil
Instructions:
- In a mixing bowl, whisk together egg yolks, milk, vanilla extract, and sifted flour with baking powder until smooth.
- In another bowl, beat egg whites until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, being careful not to deflate the batter.
- Heat a non-stick skillet over low heat and lightly grease with vegetable oil.
- Spoon the batter into the skillet, cover with a lid, and cook for about 5-7 minutes on each side or until golden brown and cooked through.
- Serve warm with your favorite toppings.
What You Will Need
Read more: Pancakes Recipe
What you will need to make fluffy Japanese pancakes
- Eggs: Provide structure and fluffiness. Separating yolks and whites ensures a light, airy texture.
- Milk: Adds moisture and richness, creating a tender pancake.
- All-purpose flour: The base ingredient that gives pancakes their form and structure.
- Baking powder: Helps the pancakes rise, making them fluffy and light.
- Sugar: Sweetens the batter and helps achieve a golden-brown color.
- Vanilla extract: Adds a hint of flavor, enhancing the overall taste.
- Vegetable oil: Prevents sticking and ensures even cooking.
Tools and Instruments Required
What tools/instruments will be needed to make Fluffy Japanese Pancakes
- Mixing bowl: Essential for combining ingredients smoothly without making a mess.
- Whisk: Helps achieve a smooth batter and properly beaten egg whites.
- Non-stick skillet: Ensures pancakes cook evenly without sticking.
- Spatula: Necessary for flipping pancakes gently to maintain their fluffiness.
- Measuring cups: Guarantees precise ingredient quantities for consistent results.
Fluffy Japanese Pancakes
Light, airy, and delicious pancakes that are a breakfast favorite.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 2 Eggs separated
- 2 tbsp Milk
- 1/4 cup All-purpose flour sifted
- 1/4 tsp Baking powder
- 2 tbsp Sugar
- 1/4 tsp Vanilla extract
- 1 tbsp Vegetable oil for cooking
Instructions:
- 1. In a mixing bowl, whisk together egg yolks, milk, vanilla extract, and sifted flour with baking powder until smooth.
- 2. In another bowl, beat egg whites until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
- 3. Gently fold the egg whites into the yolk mixture, being careful not to deflate the batter.
- 4. Heat a non-stick skillet over low heat and lightly grease with vegetable oil.
- 5. Spoon the batter into the skillet, cover with a lid, and cook for about 5-7 minutes on each side or until golden brown and cooked through.
- 6. Serve warm with your favorite toppings.
Notes:
For extra fluffiness, you can add a bit more baking powder.
Read more: Japanese Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gCholesterol: 150mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 100mgIron: 1mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare batter as directed.
- Store batter in an airtight container.
- Refrigerate for up to 24 hours.
- Stir gently before cooking.
Freezing Instructions
- Cook pancakes as directed.
- Let pancakes cool completely.
- Place pancakes in a single layer on a baking sheet.
- Freeze until solid, about 1 hour.
- Transfer to a freezer-safe bag or container.
- Freeze for up to 2 months.
- Reheat in a toaster or microwave until warm.
Using a ring mold while cooking these pancakes helps them rise higher and maintain their fluffy shape.
Frequently Asked Questions
FAQ:
How do I make my pancakes extra fluffy?
Beat the egg whites until stiff peaks form and gently fold them into the batter.
Can I use a different type of flour?
Yes, but all-purpose flour works best for this recipe.
What toppings go well with these pancakes?
Fresh berries, whipped cream, and maple syrup are great choices.
How do I prevent the pancakes from sticking to the skillet?
Use a non-stick skillet and lightly grease it with vegetable oil before cooking.
Can I make the batter ahead of time?
It's best to use the batter immediately for the fluffiest pancakes.
0 thoughts on “Fluffy Japanese Pancakes Recipe”