Fluffy Japanese Pancakes 🥞✨
Light, airy, and cloud-like—these soufflé pancakes are a treat worth the effort.
Ingredients (Makes 4–6 pancakes)
- 2 egg yolks
- 1 tablespoon milk
- ½ teaspoon vanilla essence
- ½ teaspoon baking powder
- ½ cup cake flour
- 3 egg whites
- ¼ teaspoon cream of tartar
- 2 tablespoons granulated sugar
- Vegetable oil (for greasing)
Directions
- Prepare yolk mixture: In a mixing bowl, whisk egg yolks, milk, and vanilla until slightly thickened. Sift in baking powder and cake flour. Whisk until smooth. Set aside.
- Whip egg whites: In a clean bowl, beat egg whites with cream of tartar. Gradually add sugar and continue beating until stiff peaks form.
- Fold: Gently fold whipped egg whites into the yolk mixture in three additions, keeping batter airy.
- Cook: Heat a nonstick pan over low heat and lightly grease with oil. Spoon batter into round molds or directly onto the pan. Cover with a lid to trap steam.
- Steam-cook: Cook slowly for 4–5 minutes per side until golden and puffed. Avoid high heat to prevent collapse.
- Serve: Stack pancakes and dust with powdered sugar. Add whipped cream, fruit, or syrup if desired.
Tips
- Consistency: Do not overbeat or underbeat egg whites—aim for glossy stiff peaks.
- Moisture: Covering the pan helps retain steam and ensures fluffiness.
- Patience: Cook low and slow for best rise.
Caption & Engagement
Caption: “Fluffy Japanese Pancakes—soft as clouds, sweet as dreams! 🥞✨”
- Comment prompt: “Would you top them with syrup or fresh fruit?”
- Rotating closers: “Save for weekend brunch inspo.” • “Tag a friend who loves pancakes.” • “Clouds you can eat.”