epicurious
Japanese Fluffy Pancakes
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.
👥 3 Servings⏱️ Prep & Cook: 30 min👤 Elyse Inamine📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●frying pan
- ●pan
- ●measuring cup
📝 Preparation Steps
1
In a medium bowl, whisk 1 egg yolk and 1 Tbsp. Kewpie Mayonnaise with 1 Tbsp. granulated sugar and ¼ tsp. kosher salt until pale and frothy. Add 2 Tbsp. milk to the mixture in batches. Sift 3 Tbsp. (23 g) all-purpose flour and ¼ tsp. baking powder over the yolk mixture and whisk well, making sure everything is incorporated.
egg yolk1. Kewpie Mayonnaise1 Tbsp. (23 g) all-purpose flour3 Tbsp. milk2 Tbsp
2
In a separate bowl, whip 2 large egg whites until frothy and pale. Add the remaining 1½ Tbsp. granulated sugar gradually, then whisk in ¼ tsp. cornstarch until the egg whites form a glossy, thick meringue that holds stiff peaks. Be careful not to overwhip.
large egg whites2½ Tbsp. granulated sugar, divided2. (23 g) all-purpose flour3 Tbsp
3
Take ⅓ of the whipped egg whites and whisk it into the bowl with the yolk mixture until completely incorporated. Add half of the remaining whites and whisk, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk, and then use a spatula to fold together.
large egg whites2egg yolk1
4
Heat a large nonstick frying pan (with a lid) over low heat. Very lightly brush the pan with neutral vegetable oil, such as canola, and use a paper towel to spread the oil and coat the pan. Using an ice cream scoop or measuring cup, scoop three individual ¼ cups (30 g) of the batter onto the pan, leaving space in between. Cover and cook for 4–⏱️ 5 minutes.
Neutral vegetable oil, such as canola, as needed
5
Remove the lid and gently add ¼ cup (30 g) more batter on top of each pancake, trying to make it stay on top and not fall to the sides. It’s important to let the pancake heat through for a few minutes before the additional scoop of batter; the steam gently cooks the pancake, so you get a fluffy interior and a barely crisp edge. Cover and continue to cook for 4–5 more minutes. Lift the lid and use a fish spatula to carefully peek under the pancake. The pancake should release easily—don’t force it.
6
Gently flip. Cover and cook for 5–⏱️ 6 minutes. The pancakes will grow even taller and fluffier when they’re done.
7
Once the pancakes are golden and cooked through, gently remove and serve on a plate with your preferred combination of powdered sugar, butter, whipped cream, and maple syrup. Enjoy right away.
Powdered sugar, for servingButter, for servingWhipped cream, for servingMaple syrup, for serving
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