Japanese fluffy pancakes differ from classic pancakes because they are taller and softer, as their name suggests.
They are made with a batter to which egg whites beaten to stiff peaks are incorporated; this batter is already fluffy and much less liquid than American pancake batter. It will feel like biting into clouds that melt in your mouth.
Fluffy pancakes are perfect for a brunch or for a tasty and nourishing snack. And since they are really easy and fast to prepare, they are also ideal for a relaxed weekend breakfast.
Serve them with berries or other fruit of your choice and honey or maple syrup. Those with a sweet tooth can also add whipped cream or a scoop of ice cream.
If you like pancakes, sweet or savory, try these recipes of mine as well:
- Difficulty: Easy
- Preparation time: 15 Minutes
- Cooking time: 12 Minutes
- Portions: 10 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 1/4 cup granulated sugar
- 2 pinches salt
- 1 tablespoon lemon juice
- 1/2 vanilla bean
- 3 tablespoons milk
- 6 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- as needed vegetable oil
- as needed raspberries
- as needed blueberries (or strawberries)
- as needed powdered sugar
- as needed honey
Steps
To prepare the Japanese fluffy pancakes, separate the yolks from the whites and beat the whites to stiff peaks together with the sugar and salt. Once they are beaten, add the lemon juice and continue beating until glossy and firm. Put them in the fridge while you prepare the rest.
In the bowl with the yolks, add the seeds from the vanilla bean and the milk, then mix. Sift the flour and baking powder over the milk and egg mixture and whisk everything together until you get a smooth, lump-free batter.
Gently fold in the beaten egg whites using upward motions, from the bottom to the top.
Heat a skillet and grease it with a little oil, spreading it evenly over the bottom with a piece of paper towel.
Using an ice cream scoop (alternatively you can use a spoon), form the fluffy pancakes. I make them by scooping a “ball” of batter with the ice cream scoop and placing it in the hot pan, then I scoop a second “ball” and place it on top of the first. Each fluffy pancake is therefore made of 2 “balls” of batter stacked on top of each other.
If you don’t have an ice cream scoop, you can of course use a spoon.
Depending on the size of your pan, you can make 2-3 fluffy pancakes at a time.
As soon as you’ve placed the mounds of batter in the pan, add a teaspoon of water to the side, without letting it touch the batter, and immediately cover with a lid so that steam forms inside the pan for optimal pancake results. Cook over medium-low heat for two minutes, then carefully flip them and finish cooking for about two minutes on the other side, always covered with the lid.
Proceed in the same way until all the batter is used up.
Serve your fluffy pancakes with powdered sugar, honey and fruit of your choice.
Tips
I recommend consuming the fluffy pancakes immediately or within a couple of hours so they remain light and fluffy.
