These fluffy Japanese pancakes are light, airy, and incredibly delicious. Perfect for a special breakfast or brunch, they are sure to impress with their height and delicate texture.
Preparation time
20min
Cooking time
15min
Ingredients
4 Servings
- 125 g all-purpose flour
- 1 tsp baking powder
- 4 egg whites
- 2 egg yolks
- 120 ml milk
- 1 tbsp oil
- 1 pinch salt
- 50 g sugar
- 1 tsp vanilla extract
Directions
Step 1
In a bowl, whisk together the flour and baking powder.
Step 2
In a separate bowl, mix the milk, vanilla extract, and egg yolks until well combined.
Step 3
Combine the wet and dry ingredients, mixing until smooth.
Step 4
In another bowl, beat the egg whites with a pinch of salt until foamy. Gradually add sugar and continue beating until stiff peaks form.
Step 5
Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
Step 6
Heat a non-stick frying pan over low heat and lightly grease it with oil.
Step 7
Using a ring mold, pour the batter into the mold, filling it halfway. Cover the pan with a lid and cook for about 10 minutes.
Step 8
Carefully flip the pancake and cook for another 5 minutes, or until both sides are golden brown and the pancake is cooked through.
Step 9
Serve the pancakes warm with your favorite toppings.