Breakfast & Brunchbellyfull
Japanese Pancakes
These Japanese Pancakes are tall, light, and airy with a soufflé-like texture, thanks to the whipped egg whites. They're easier than you may think and perfect for special occasion breakfasts.
👥 8 Servings⏱️ Prep & Cook: 23 min⏳ Prep: 15 min🔥 Cook: 8 min👤 Lindsay Evers📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- griddle
- spatula
📝 Preparation Steps
1
In a large bowl whisk together 2 egg yolks, 1 tablespoon of the sugar, 1/2 cup whole milk, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla extract until combined.
cup whole milk1/2lemon zest1 teaspoonteaspoon vanilla extract1/2
2
Sift the pancake mix over the wet ingredients and whisk to combine.
3
Clean and dry a medium metal or glass bowl and using the whip attachment on a handheld mixer, whip the 4 egg whites until they are very foamy, about ⏱️ 30 seconds. Add in the cream of tartar and whip on medium high until soft peaks start to form. Slowly sprinkle in the remaining 2 tablespoons of sugar as you continue to whip the egg whites. Once all of the sugar has been added, turn the mixer to high and beat until stiff peaks form and the mixture becomes glossy about ⏱️ 3-5 minutes total. *See notes.
4
Preheat a large nonstick pan over low to medium low heat, or an electric griddle to 225F.
5
While the pan preheats, add one-third of the egg whites to the batter.
6
Using a whisk, gently whisk to combine. Once that is well incorporated, use a spatula to gently fold in the remaining egg whites, being very careful to trap all of the air from the egg whites. Make sure to scrape all the way up from the bottom of the bowl for even mixing.
7
Very lightly spray the pan or griddle with a thin coating of nonstick spray, and the inside of the ring molds if using. Fill the ring molds spray, and the inside of the ring molds if using. Fill the ring molds 3/4 of the way with batter, about 1/4 cup. (See note below if you don't have ring molds.) Cover pan or griddle with a lid. Cook for ⏱️ 5-6 minutes. Check the pancake to see if you can flip it, the edges should appear dry. It is very delicate, but should come off the pan easily.
Nonstick spray
8
Remove the pancake from the ring mold and flip the pancake when it is slightly set and the bottom is golden brown. Cook the other side covered for another ⏱️ 3-4 minutes, or until the whole pancake is cooked through.
Nutrition Facts
calories
74 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
5 g
sodium Content
96 mg
protein Content
4 g
trans Fat Content
0.004 g
cholesterol Content
51 mg
carbohydrate Content
9 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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