Breakfast
Fluffy Japanese Pancakes
Fluffy Japanese pancakes are an easy breakfast delight that will melt in your mouth with every bite. My love affair with these cloud-like pancakes started during my college days when I first tried them at a tiny café that felt like a secret treasure. These beauties are all about the whipped egg whites folded into a buttermilk batter—making them as light as air and absolutely irresistible!
Breakfast
Fluffy Japanese Pancakes
Fluffy Japanese pancakes are an easy breakfast delight that will melt in your mouth with every bite. My love affair with these cloud-like pancakes started during my college days when I first tried them at a tiny café that felt like a secret treasure. These beauties are all about the whipped egg whites folded into a buttermilk batter—making them as light as air and absolutely irresistible!
The Recipe
Ingredients
Wet Ingredients
- Buttermilk
- Vanilla extract
- Egg yolk
- Melted butter
Dry Ingredients
- Flour
- Baking powder
- Baking soda
- Salt
Meringue
- Egg whites
- Some sugar
Toppings
- Butter
- Some syrup
Instructions
- 1
In a bowl, combine buttermilk, vanilla extract, egg yolk, and melted butter, then whisk.
- 2
In a separate bowl, mix flour, baking powder, baking soda, and salt.
- 3
Gradually fold the wet batter into the dry ingredients until you have a few clumps. Set aside for at least 10 minutes.
- 4
Whip up the egg whites and gradually add in some sugar until you have stiff peaks.
- 5
Carefully fold the egg whites into the batter, ensuring you don't overmix.
- 6
Heat a griddle or skillet on low heat, then add your batter.
- 7
Cover with a lid to ensure the inside cooks, and cook on both sides until brown.
- 8
Top with butter and some syrup before serving.
Helpful Notes
- ◈You don't need rings for cooking, but they ensure perfect smooth edges.
The Recipe
Instructions
- 1
In a bowl, combine buttermilk, vanilla extract, egg yolk, and melted butter, then whisk.
- 2
In a separate bowl, mix flour, baking powder, baking soda, and salt.
- 3
Gradually fold the wet batter into the dry ingredients until you have a few clumps. Set aside for at least 10 minutes.
- 4
Whip up the egg whites and gradually add in some sugar until you have stiff peaks.
- 5
Carefully fold the egg whites into the batter, ensuring you don't overmix.
- 6
Heat a griddle or skillet on low heat, then add your batter.
- 7
Cover with a lid to ensure the inside cooks, and cook on both sides until brown.
- 8
Top with butter and some syrup before serving.
Helpful Notes
- ◈You don't need rings for cooking, but they ensure perfect smooth edges.