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High-protein snack
Fluffy Japanese Pancakes
Fluffy Japanese Pancakes are ultra-light, cloud-like pancakes known for their tall rise, soft texture, and melt-in-your-mouth feel. Made by gently folding a glossy meringue into a delicate yolk batte…
How to make it
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Bowl 1 - Yolk Mixture
Bowl 1 - Yolk Mixture
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Whisk the egg yolk with the
Whisk the egg yolk with the sugar until pale and frothy. Mix in the milk and vanilla. Sift flour and baking powder into the mixture and whisk until incorporated. Bowl 2 - Meringue Whip the eggs white using an electric mixer (or a tireless whisking arm) until pale and frothy, begin adding the in sugar in batches until a glossy meringue is formed. You want stiff-ish peaks, not STIFF-peaks.
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Whisk ⅓ of the meringue into
Whisk ⅓ of the meringue into the yolk mixture until completely incorporated. Add half of the remaining meringue and mix delicately.
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Add the remaining meringue and fold
Add the remaining meringue and fold into the mixture using a spatula - be careful not to deflate the batter.
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Heat a large non-stick pan (with
Heat a large non-stick pan (with a lid) over low heat. Add a very small drizzle of oil. Using ¼ cup scoops, scoop the batter into the pan. Cover and cook for 2-3 minutes.
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Remove the lid, add another ¼
Remove the lid, add another ¼ cup of batter on top of the pancake already cooking. Cover and continue to cook for another 4-5 minutes. Flip the pancake…EVER. SO. GENTLY! Cover and cook for 4-5 more minutes until done. Repeat with the remaining batter.
