Fluffy Japanese Pancakes


  • Prep Time10 mins
  • Total Time50 mins
  • Makes8 pancakes
Fluffy Japanese Pancakes

Photo, Ashley Capp.

Chatelaine Triple Tested


  • 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


  • 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.

Kitchen tip: 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.

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