Japanese Pancakes
User Reviews
5.0
18 reviews
Excellent
Japanese Pancakes
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These light and fluffy Japanese Pancakes are airy and almost souffle-like with their custardy texture and sweet, wonderful flavor. Top them with whipped cream and fresh fruit or syrup for a delicious breakfast or a simple but tasty dessert!
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Ingredients
Pancakes
- 4 egg yolks
- 8 egg whites
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 teaspoon cream of tartar
- 6 Tablespoons water for steaming
Toppings
- fresh whipped cream
- fresh berries
- powdered sugar
- maple syrup
Instructions
- Separate egg whites and egg yolks into two separate, large bowls. Whisk the egg yolks with 2 tablespoons of the sugar until light. Add the milk, oil, and vanilla, then whisk well to combine. Whisk in the flour, salt and baking powder until combined.
- In a separate bowl, beat the egg whites with the cream of tartar using a hand mixer or stand mixer fitted with the whisk attachment until frothy. Add the remaining sugar gradually, a tablespoon at a time, while beating until stiff peaks form.
- Add 1/3 of the egg whites to the batter, whisking until incorporated. We aren't worried about deflating the batter too much at this point.
- Add another 1/3 of the egg whites and stir in with a spatula, taking care not to deflate the egg whites too much at this point. Transfer this mixture to the bowl with the remaining egg whites and fold just until combined.
- Heat a non-stick skillet over low heat. Very lightly grease the pan with a little oil or non-stick cooking spray, then add three small scoops of batter to make 3 pancakes. Each scoop should only be about 2 tablespoons since you will continue adding batter to each pancake. Spoon another 2 tablespoons of batter directly on top of each pancake, then add a couple tablespoons of water to the pan around the pancakes and immediately cover with the lid. Cook for 2-3 minutes, then lift the lid and add a 3rd scoop of batter to each pancake mound and put the lid back in place. Cook 1-2 minutes more.
- Once the pancakes have cooked for 5-6 minutes on the first side, add a 4th spoonful of batter onto the top of each pancake. You will ultimately use about 1/2 cup of batter total for each pancake. Carefully flip each pancake, then add another 1-2 tablespoons of water around the pancakes and cover with the lid again. Cook another 5 minutes or so until the pancakes are browned on both sides and cooked through.
- Stack 3 pancakes on a plate and dust with powdered sugar. Top or serve with freshly whipped cream, fresh fruit, and maple syrup.
Notes
- Regular all-purpose flour can be used if that's all you have on hand, although cake flour will give the lightest, best results.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
68g
(23%)
Protein
19g
(38%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
264mg
(88%)
Sodium
835mg
(35%)
Potassium
338mg
(10%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
413IU
(8%)
Calcium
247mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3-4 servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 68g | 23% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 264mg | 88% |
| Sodium | 835mg | 35% |
| Potassium | 338mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 413IU | 8% |
| Calcium | 247mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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