4.8 from 81 votes
Easy Fluffy Japanese Pancakes
Easy Fluffy Japanese Pancakes combine whipped egg whites with a batter of egg yolks, sugar, buttermilk, and flour to create thick, airy pancakes. Mayonnaise adds moisture and tenderness, resulting in a soft texture with a slight sweetness. The pancakes are cooked gently in ring molds lined with parchment to keep their tall shape and cooked on a skillet until golden.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
333 kcal
Course:
Dessert
Cuisine:
Japanese
Ingredients
- 2 egg large, free-range, yolks
- 200 ml buttermilk see notes for homemade buttermilk*
- 4 tablespoon white sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon mayonnaise optional, Japanese
- 210 g all-purpose flour
- 1+½ teaspoon baking powder
- 2 egg chilled, white
- vegetable oil for cooking
Instructions
- In a large bowl, whisk together egg yolks, sugar, buttermilk, vanilla, and mayonnaise. Sift in flour and baking powder. Gently mix with a whisk until batter is creamy and smooth.
- Beat the chilled egg whites in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Scoop out one third of the beaten egg whites and add to your batter. Gently fold from the bottom the beaten egg whites into the batter. Then gently fold in the remaining egg whites and carefully mix until you have a foamy smooth batter.
- Cut 4 strips of parchment paper the same size of four 3-inch (about 2 ½-inch-high) ring moulds. Lightly grease the inside of the rings with cooking oil spray. Line the inside of each ring with the prepared strip of parchment paper, so that the pancake won't stick to the ring.
- Heat a large skillet over medium heat and spray it lightly with cooking oil. Arrange the prepared moulds on to the pan, leaving enough space between them.
- Fill each ring mould about ⅔ full with batter. Cover with a lid and cook until the batter rises to the top of the ring moulds and is cooked on the bottom, about 4 minutes.
- Using a spatula and an oven glove, carefully place the spatula under the pancake and, whilst holding the ring, gently flip it on the other side.
- Cover and cook for a further 4 minutes until the pancakes are completely cooked and golden on both sides.
- Carefully push the pancakes out of the moulds onto a serving plate.
- Top the pancakes with your favourite toppings and serve immediately.
Cup of Yum
Notes
- To make homemade buttermilk, mix 200 ml milk with 1 tablespoon fresh lemon juice and let sit for 5 minutes before using.
- Using ring molds lined with parchment helps pancakes keep their tall form during cooking.
Nutrition Information
Calories
333kcal
(17%)
Carbohydrates
56g
(19%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
104mg
(35%)
Sodium
689mg
(29%)
Potassium
161mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
216IU
(4%)
Calcium
402mg
(40%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 333
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 104mg | 35% |
| Sodium | 689mg | 29% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 216IU | 4% |
| Calcium | 402mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.