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Japanese Pancakes

Fluffy, tall Japanese pancakes that are light and airy, perfect for a delightful breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggs and Dairy
  • 2 large eggs (room temperature)
  • 1.5 Tbsp whole milk
  • 0.25 tsp pure vanilla extract
Dry Ingredients
  • 0.25 cup cake flour
  • 0.5 tsp baking powder
  • 2 Tbsp sugar
For Cooking & Toppings
  • 1 Tbsp neutral oil (for greasing the pan)
  • 2 Tbsp water (for steaming)
  • 0.5 cup heavy cream
  • 1.5 Tbsp sugar
  • 1 Tbsp powdered sugar
Fresh Berries & Syrup
  • to taste Fresh berries
  • to taste Maple syrup

Method
 

  1. Separate eggs; freeze whites 15 min. Whip heavy cream and sugar until soft peaks form. Whisk yolks with milk and vanilla; sift in flour and baking powder, fold gently. Beat egg whites until frothy, add sugar, beat to stiff peaks. Fold a third of meringue into yolk mixture, then remaining gently. Cook batter in a greased pan, adding water and covering for 6-7 min, then flip and cook 4-5 min. Serve topped with powdered sugar, berries, and syrup.

Notes

Use a nonstick pan for best results and enjoy the fluffy texture!