Japanese Pancakes
User Reviews
5
Japanese Pancakes
Description
Japanese Pancakes use separate egg yolks and whites to achieve a fluffy texture. The yolks are mixed with sugar, milk, oil, and vanilla, then combined with sifted flour, baking powder, and salt. The whipped egg whites with cream of tartar and sugar are carefully folded into the batter to keep the mixture aerated. Cooking them over low heat in a lightly oiled skillet allows the pancakes to rise and cook through slowly without burning. The result is a soft, thick pancake with a delicate crumb.
The pancakes are typically served with toppings like fresh whipped cream, berries, powdered sugar, and maple syrup. These toppings add sweetness and a fresh contrast to the airy, mildly sweet pancakes. Making the batter and folding the egg whites gently ensure the characteristic thickness and fluffiness.
Use cake flour for the best light texture, but all-purpose flour can be substituted. The slow cooking method and folding technique are key to keeping the pancakes tall and tender.
Ingredients
Pancakes
- 4 egg yolk
- 8 egg white
- 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
- Whipped Cream fresh
- 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
- Cake flour is preferred for light, fluffy Japanese pancakes, but all-purpose flour can be substituted if needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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