Fluffy Japanese Pancakes
Japanese pancakes are thick fluffy pancakes also known as souffle pancakes. It's popular street food in Japan and most Asian Countries. Made of whipped egg whites or meringue, egg yolks, flour, and milk.
Servings: 3
Calories: 127kcal
Equipment
- 3 strips of 1.5"×11" paper 3" to 3.5" ring molds
- Non-stick frying pan with lid
- mixing bowl
- rubber spatula
- electric mixer with the stand or handheld mixer
Ingredients
- 2 eggs (large) separated
- 30 ml milk or evaporated milk
- 30 g cake flour
- ⅛ tsp salt
- 1 tsp Pure vanilla extract
- 30 g sugar
- 1 tsp lemon juice
- ½ tsp lemon zest
Instructions
- Prepare the equipment and measure the ingredients. I recommend using a kitchen scale for precise measurement.
- Make the pancake batter. In a medium-sized bowl, add egg yolks, vanilla, lemon zest, and milk. Mix until blended. Sift the cake flour with a pinch of salt over the egg yolk mixture. Mix until the flour is incorporated. Avoid over-mixing the batter.
- Make the meringue. Add the egg whites and lemon juice to the grease-free bowl. Beat at high speed while gradually adding sugar. Beat until the egg whites turn glossy and hold shape or until medium-stiff peaks.
- Folding the meringue. Using a rubber spatula, fold the meringue gently into the batter until there are no streaks of cake batter.
- Cooking the Pancakes. Lightly grease the pan with oil or butter. Turn on the heat at very low. Place the ring molds on the pan. Use a scoop or ladle the cake batter to fill the ring molds to 3/4 full. Cover with the lid and cook for about 5 to 8 minutes. When you see the top of the pancake is no longer wet. It’s time to flip. Then continue cooking with the lid on for another 5 to 8 minutes. Use a toothpick to insert in the middle of the pancake to test. If it comes out clean then it’s done.
- Remove from the ring mold and serve it with maple syrup, whipped cream, fresh fruit, and fruit compote if desired.
Video
Notes
Make sure the bowl and whisk attachment you are using is grease-free. Wipe the bowl and the whisk attachment with vinegar. Any oil or fat like a drop of egg yolk will prevent the egg whites to foam up or whip into stiff peaks.
You don’t want to overbeat the egg whites. Otherwise, the pancakes will deflate.
The role of the lemon juice here is not only to flavor or hide the eggy taste but it helps to stabilize the meringue. It’s a substitute for the cream of tartar that stabilizes the meringue.
You can make this fluffy Japanese pancake as thick as 3" or 4" if you like. Make sure to cook it at the lowest heat and add a tablespoon of water. It helps to lower the temperature and cook the pancake evenly.
The thicker the pancake the longer to cook and you need to learn how to control the heat to achieve the perfect texture and color.
Nutrition
Calories: 127kcal | Carbohydrates: 18g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 143mg | Potassium: 70mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg