Japanese Fluffy Pancakes

Inspired by the Japanese three-ingredient cake that took the internet by storm a few years ago, these Japanese fluffy pancakes, also known as Japanese soufflé pancakes, are equally delightful. Their preparation is quick and simple, and the pancakes are as fluffy as a cloud, melting in your mouth.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Egg, egg yolk, fresh

  • 50 g Sugar, white

  • 120 ml Milk, whole milk

  • 1 teaspoon Vanilla, extract, imitation

  • 100 g Flour, Wheat, bread flour

  • 4 pieces Egg, egg white, fresh

  • pieces Butter, unsalted

Steps

  1. In a bowl, mix the egg yolks, sugar, vanilla extract, and milk. Mix until the sugar is completely dissolved. Add the sifted flour and mix well to obtain a smooth mixture without lumps.

  2. In another bowl, add the egg whites and beat them into stiff peaks. Gently and slowly fold the beaten egg whites into the yolk mixture in two or three additions using a spatula. The resulting batter should be very light and fluffy.

  3. Place a pan on the stove and heat it over low heat, lightly greasing it with butter. Grease two metal rings (9 cm in diameter) with butter and place them in the center of the pan. Fill the rings 3/4 full with the prepared batter, then cover the pan and let the pancakes cook over low heat for 10 minutes.

  4. Carefully flip the pancakes along with the rings using a spatula. Be careful not to let the batter spill out of the rings when flipping. Cover the pan and cook the pancakes for another 5 to 7 minutes.

  5. Once the pancakes are ready, carefully remove them from the metal rings and serve them side by side or stacked on a plate. Dust them with powdered sugar or top with a piece of butter and drizzle with maple syrup. Serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 229.38 kcal
  • Fat: 2.82 g
    • Saturated Fat: 0.94 g
  • Carbohydrates: 38.23 g
    • Sugars: 15.35 g
  • Protein: 9.09 g
  • Fiber: 0.63 g

Advice

For baking the pancakes, it is best to use metal rings for making single-serving cakes.