Anyone who knows me, knows pancakes are my favourite food. In any shape or form. So when there’s a new trendy pancake going around, you bet I’m going to try it! These fluffy Japanese pancakes are a bit finicky to make, but not hard at all. All you need is a few ingredients and a little bit of patience. Also make sure you have a large pan that is deep enough, and if you don’t have a lid, make one out of foil. This is also a one person recipe, so if you’d like to make it for more people, just double it or triple it, but I suggest making one batch at a time, so your batter doesn’t collapse.
- 1 egg yolk
- 1 tbsp or 12 g caster sugar
- 2 tbsp or 30 g milk
- 3 tbsp or 30 g all purpose flour
- 1/4 tsp or 2 g baking powder
- 2 egg whites
- 1.5 tbsp or 18 g caster sugar
- In a clean bowl, place the egg whites. With a clean whisk begin to whip the egg whites until frothy. Slowly start adding in the caster sugar and keep whisking until all the sugar is melted and stiff peaks are formed. You can also do this with a hand mixer. (PRO TIP: when whipping egg whites, use either a metal or a glass bowl because plastic absorbs fat. Also, pour some vinegar or lemon juice into your bowl and wipe it around with a paper towel, this is going to get rid of any excess fat and the acid also helps with stabilising the egg whites.)
- In another bowl, whisk together the egg yolks and the caster sugar, you can do this with the same whisk you used for the egg whites. Add in the flour and the baking powder, and pour in the milk little by little. Finally, carefully fold the egg whites into the yolk mix until it’s thoroughly combined.
- To cook the pancakes, preheat a pan with a the largest surface area you own, on the lowest heat. Oil the bottom of the pan generously, but wipe it around with a paper towel to catch any excess. Scoop the batter with a spoon or an ice cream scoop, creating 3 little fat domes. Cover with a lid and cook for 2-3 minutes. Remove the lid and scoop some more batter on top of each dome until you use up all of the batter. Cover with a lid and cook additional 3-5 minutes.
- Keep checking on the pancakes, you’ll be able to smell if they start burning, but keep the pan on the lowest heat. After they look set and semi cooked, carefully but swiftly flip each pancake. Cover with the lid again and cook for another 3-5 minutes.
- Once they’re done, transfer to a plate and serve with any toppings of choice. They won’t hold their shape for long, but will still be very fluffy and melt in your mouth. Enjoy!
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Alternatively, you could use round metal moulds (store bought or made with foil), grease them well, and cook the same! 🙂