Fluffy Japanese Pancakes

Name: Fluffy Japanese Pancakes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: american
Ingredients: 2 egg yolks; 1/4 cup granulated sugar, divided; 3 tbsp milk; 1 tbsp canola oil; 1 tsp vanilla; 1/3 cup cake-and-pastry flour; 1 tsp vanilla; 1 1/2 tsp baking powder; 1/4 tsp salt; 4 egg whites

Prep Time10 min
Total Time50 min
Makes8 pancakes

By Chatelaine

Japanese pancakes surrounded by strawberries and blueberries

Photo, Ashley Capp.

These pancakes can also be made without the moulds; they will be fluffy but won’t retain as much height since the batter will spread more.

Ingredients

2 egg yolks
1/4 cup granulated sugar, divided
3 tbsp milk
1 tbsp canola oil
1 tsp vanilla
1/3 cup cake-and-pastry flour
1 tsp vanilla
1 1/2 tsp baking powder
1/4 tsp salt
4 egg whites

Instructions

PREHEAT a large non-stick frying pan over low, at least 10 min. Oil insides of 4 ring moulds, 3 in. wide and 1 1/2 in. high.
WHISK egg yolks and 1 tbsp sugar in a large bowl until sugar is dissolved. Whisk in milk, oil and vanilla. Whisk flour, baking powder and salt in a small bowl.
BEAT egg whites in a medium bowl using an electric mixer on medium until foamy, about 30 sec. Gradually beat in remaining 3 tbsp sugar. Increase speed to high and beat until stiff peaks form, 3 to 5 min.
SIFT flour, baking powder and salt into egg yolk mixture and whisk until smooth. Gently fold one-third of meringue into yolk mixture, using a whisk, just until no streaks remain. Repeat twice more. Don’t over-mix batter.
LIGHTLY oil pan, then wipe with paper towel so a thin layer remains. Place 2 or 3 prepared moulds in pan and fill about half full of batter, about 1/3 cup batter each. No need to smooth tops. Cover and cook for 7 min. Flip pancakes with moulds. Run a sharp paring knife around the inner edges of moulds, then carefully remove (they will be hot). Cover pan and continue cooking until pancake sides are dry and bottoms are golden, 5 to 7 more min. Remove to a plate. Wash and re-oil ring moulds and repeat with remaining batter.

Make it fancy: Toast

Nutrition (per piece)

Calories 90, Protein 3g, Carbohydrates 11g, Fat 4g, Sodium 159mg.

More of our best pancake recipes.

Chatelaine

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