Tall, soft, and melt-in-your-mouth delicious
Japanese pancakes are famous for their cloud-like texture and delicate sweetness. These soufflĂ©-style pancakes rise beautifully, staying light and airy inside while golden and slightly crisp on the outside. Hereâs how to make them perfectly at home.
Ingredients
Method
Prepare the batter
- In a bowl, whisk together egg yolks, milk, and vanilla until smooth. Sift in flour and baking powder, then mix gently until just combined. Do not overmixâthe batter should be thick and smooth.
Whip the egg whites
- In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar while beating until stiff peaks form. The mixture should be glossy and hold its shape.
Combine the mixtures
- Add one-third of the whipped egg whites into the yolk batter and fold gently to loosen it. Then, carefully fold in the remaining egg whites in two batches, keeping as much air in the mixture as possible.
Cook slowly
- Heat a non-stick pan over low heat and lightly grease it with butter or oil. Spoon the batter into round, tall mounds (use ring molds for perfect height if you have them). Cover the pan with a lid and cook for about 4 minutes until the bottom is golden. Gently flip, cover again, and cook for another 3â4 minutes until set and fluffy.
Serve immediately
- Stack the pancakes carefully and top with powdered sugar, a pat of butter, or a drizzle of maple syrup. Fresh fruit or whipped cream makes a perfect finishing touch.
