Fluffy Japanese pancakes

The fluffiest pancakes in the world! If you already know Japanese cheesecake, it’s time to discover these cloud-like Japanese pancakes. Light, airy, and soufflé-like, they get their incredible height and softness from whipped egg whites. They smell beautifully of vanilla or citrus zest, hold their shape like sponge cake, and rise impressively in the pan. No wonder they’ve taken the internet by storm. Serve them straight from the pan for the best experience!

Makes 15–18 pancakes.

Ingredients for fluffy Japanese pancakes:

• 3 egg yolks
• 15 g caster sugar
• 60 ml milk
• 30 g vegetable oil
• 90 g plain flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract (or lemon zest)

Additionally:

• 6 egg whites
• a pinch of salt
• 60 g caster sugar

All ingredients should be at room temperature.

In a bowl, whisk together the egg yolks, sugar, milk, oil, and vanilla until combined. Sift in the flour and baking powder, mixing gently until just combined.

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, spoonful by spoonful, continuing to beat until glossy and stiff. Add 2 tablespoons of the whipped egg whites to the batter to loosen it. Then gently fold in the remaining egg whites using a spatula.

Spoon portions of batter onto a non-stick pan (lightly greased), using a large spoon or ice cream scoop. Cook on low heat, covered, until golden on both sides. Cook slowly to ensure they are fully cooked inside, timing depends on your pan and heat level.

Serve immediately with fruit and maple syrup. (They may deflate slightly as they cool.)

Enjoy!