Pancakes have become the stars of the American breakfast menu, and have conquered French families. If you’ve already tried the many pancake recipes, including gourmet cocoa and two-tone versions, we recommend you try an irresistible variant from the Land of the Rising Sun: fluffy pancakes! Taller than their cousins on the other side of the Atlantic, Japanese pancakes are distinguished by a particularly fluffy, airy texture, reminiscent of the famous Japanese cheesecake, similar to a soufflé. In this case, too, you’ll need to pay close attention to baking to get the perfect result, but by following a few simple tips, you’ll see that it’s easier than you thought! Serve fluffy pancakes with fresh fruit, whipped cream, jam or maple syrup, and start the day with a cloud of sweetness!

Ingredients (for 4 pancakes) :

  • 84 g egg whites (approx. 2)
  • 34 g Egg yolks (approx. 2)
  • 35 g Flour
  • 2 g baking powder
  • 25 g Whole milk
  • 25 g sugar
  • 1 teaspoon Vanilla extract

To grease the pan

  • Butter

How to make Japanese Pancakes:

  1. Preparation To prepare the fluffy pancakes, start by pouring the egg whites into a bowl and place in the freezer until a thin layer of ice forms, about 10 minutes. In another bowl, pour in the egg yolks, add the milk and mix with a whisk. Add the vanilla extract and sifted flour.
  2. Sift in the yeast and mix again. Remove the now-cold egg whites from the freezer and beat at low speed, gradually adding the sugar. You should obtain a firm, dense consistency.
  3. Fold the egg whites into the yolk mixture: first add a small portion and mix vigorously, then fold in the remaining egg whites, mixing gently from bottom to top so as not to break them up. As soon as all the egg whites have been added and you have a well-blended mass, heat a frying pan over a low heat.
  4. Grease it lightly with butter, using a piece of kitchen paper to remove any excess. Cook 2 pancakes at a time, or adjust according to the size of the pan. For each pancake, pour a tablespoon of batter into the pan and add a few drops of water to the bottom, making sure it doesn’t touch the batter.
  5. Cover immediately with a lid. Cook over a very low heat for 2 minutes, then remove the lid and add another tablespoon of batter to each pancake. If there’s no more water, add a few more drops as before and cover again with the lid. Cook for a further 4 minutes.
  6. After this time, gently turn the pancakes over. Add a few more drops of water to the pan as before. Cover again with the lid and cook for a further 3-4 minutes. Transfer to a plate and proceed with cooking the remaining pancakes. Serve fluffy pancakes with maple syrup, whipped cream and fresh fruit.

Bon Appetit!