These fluffy Japanese-style pancakes are impossibly thick and cloud-soft, with a delicate golden crust and a souffle-like center. Whipped egg whites do all the magic — no special equipment needed, just a skillet and a lid. Pancake lovers should also try our fluffy apple pancakes with yogurt and chia.
Ingredients
- 1 egg, separated
- 2 tbsp sugar
- 1/2 cup (120 ml) milk
- 200 g (1 2/3 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp vanillin
Instructions
- Beat the yolk with the sugar. Add the milk, flour, baking powder, and vanillin; whisk again.
- Separately, beat the egg white to stiff peaks and gently fold into the batter.
- Heat a dry skillet. Spoon the batter by the tablespoon, cover with a lid, and cook on low heat 1-2 minutes.
- Lift the lid, add a little more batter on top of each pancake, cover again, and cook 1-2 minutes more.
- Flip and brown the other side a couple of minutes. Serve warm.
Tips
Beat the whites to stiff peaks. Properly whipped egg whites are the secret to height — fold them in gently so you do not deflate the batter.
Keep the heat low. Low heat with the lid on lets the thick centers cook through without burning the bottoms. For another fluffy favorite, try our tender ricotta pancakes.
Serve immediately. These pancakes are at their tallest and fluffiest straight from the skillet. Find more breakfast ideas at allrecipes.com.
Nutrition: per 100 g: 63 kcal, protein 2.6 g, fat 2.5 g, carbs 7.2 g.