Fluffy Japanese Pancakes
These Japanese Pancakes are light, airy, and so fun to make and eat for breakfast. Made with a souffle technique, they will be the fluffiest pancakes you will ever bite into!
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 pancakes 1x
- Category: Breakfast
- Cuisine: Japanese
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 4 Tbsp butter, melted
- 1/2 tsp vanilla extract
- 1 egg yolk
- 3 egg whites
- 1/2 tsp cream of tartar
Instructions
- In a medium bowl, combine flour, sugar, baking powder and salt with a wire whisk.
- In a separate bowl, mix together milk, butter, vanilla, and egg yolk.
- In another bowl, mix the egg whites and cream of tartar with a hand or stand mixer until stiff peaks form.
- Pour liquid mixture into dry ingredients and stir until just combined (don’t over mix it.)
- Gently fold in the whipped egg whites.
- Preheat a skillet over low heat. Grease the inside of a baking ring and place it in the pan.
- Fill the ring halfway full with batter. Place the lid on top of the pan and cook for 5 minutes or until bubbles start to form on the surface.
- Use a spatula to flip the pancake, and tongs to hold the mold in place while you flip the pancake. Cook for 2-3 minutes or until golden.
- Serve with syrup and your choice of toppings.
Notes
Adapted from Creme De La Crumb.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0
Find it online: https://wanderzestblog.com/fluffy-japanese-pancakes/
