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Japanese Pancake

Delight in fluffy, thick Japanese pancakes with a light, airy texture, perfect for a special breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 pieces
Course: Breakfast
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 120 g All-purpose flour sifted
  • 1 tsp Baking powder
  • 0.125 tsp Salt
  • 30 g Granulated sugar (for batter)
Wet ingredients
  • 3 large Eggs separated whites & yolks
  • 50 ml Whole milk room temperature
  • 1 tsp Vanilla extract
  • 0.125 tsp Cream of tartar
  • 20 g Granulated sugar (for whites)
  • 1 tbsp Butter for greasing rings/griddle
For serving
  • — to taste Maple syrup

Method
 

  1. Beat egg whites with cream of tartar and sugar until stiff peaks form.
  2. Whisk together yolks, milk, vanilla, and sifted dry ingredients.
  3. Gently fold whipped whites into the batter and let it rest.
  4. Cook batter in rings on low heat until golden, then serve with syrup.

Notes

Use a non-stick pan and low heat to prevent burning.