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Fluffy Japanese Pancakes

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Delightful, cloud-like pancakes that are light and airy, perfect for breakfast.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 large eggs, separated
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon vanilla extract

Instructions

  1. Combine Dry Ingredients: In a bowl, mix flour, sugar, baking powder, and salt together until evenly combined.
  2. Whisk Wet Ingredients: In another bowl, whisk the milk, egg yolks, vegetable oil, and vanilla extract.
  3. Mix Wet and Dry: Carefully combine the wet and dry ingredients until just mixed.
  4. Whip Egg Whites: In a separate bowl, whip the egg whites until stiff peaks form.
  5. Fold in the Egg Whites: Gently fold the whipped egg whites into the batter.
  6. Prepare the Skillet: Heat a non-stick skillet over low heat and lightly grease it.
  7. Pour the Batter: Pour 1/4 cup of batter onto the skillet and cover with a lid.
  8. Cook the First Side: Cook for about 4-5 minutes, then flip and cook for another 3-4 minutes.
  9. Serve Warm: Serve warm with a drizzle of maple syrup or fresh fruit.

Notes

Be gentle when folding in the egg whites and ensure the baking powder is fresh for the best rise.

Nutrition

Find it online: https://recypez.com/fluffy-japanese-pancakes-3/

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