Fluffy Japanese Pancakes reimagined
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ultra-fluffy pancakes made by folding spun egg whites into a light batter containing flour, baking powder, and spice. Cooked patiently in a buttered skillet with a splash of cold water to steam through. Yielding four thick, souffle-like rounds with a tender crumb. An easy sweet base for fruits or syrup. Timings tweaked. Ingredients altered for balance and taste. Texture hearty but airy. Substituted some components to add depth and a hint of warmth.
Prep:
20 min
Cook:
15 min
Total:
35 min
Servings:
4 servings
#Japanese
#pancakes
#souffle
#breakfast
#steamed
#egg whites
#almond extract
#maple syrup
Light air swirls from whipped whites beating slowly in a bowl. Flour dusts air and hands; a hint of cinnamon sneaks in. Whisking yolks with warm milk and a surprising nutty extract. Folding fluff between thick dollops of batter. A low fire hums beneath a buttered pan. Drops of water steam inside. Puffy mounds rise shyly, eggy clouds turning golden-bronze. Each flip done with care — fragile and proud. Warm maple sweetness blends with spice, fresh fruit waits to crown. Attention and patience stretch fifteen minutes longer. Not just pancakes — soft, souffle wonders. Must eat fast. Collapse comes quick.
Ingredients
- 50 g (3 tbsp plus 1 tsp) unbleached all-purpose flour
- 3 ml (1/2 tsp) baking soda
- 1 ml (1/4 tsp) ground cinnamon
- 2 large eggs, separated and at room temperature
- 40 ml (2 2/3 tbsp) whole milk
- 2.5 ml (1/2 tsp) almond extract
- 25 ml (1 2/3 tbsp) maple syrup
- Butter, softened, for cooking
- 10 ml (2 tsp) cold water
About the ingredients
Flour measurement increased to give a sturdy base but still light with baking soda replacing powder for a bit sharper lift. Cinnamon swaps salt for a faint warmth that plays well with almond extract, adding a nutty, springlike aroma. Maple syrup used instead of sugar for natural sweetness and a hint of earthiness. Milk raised slightly to keep batter wet enough for volume with carefully controlled folding to not lose the air whipped into whites. Water added at cooking time steams pancakes through gently, helping rise and texture.
Method
- Whisk together flour, baking soda, and cinnamon in a small bowl. Set aside.
- In a medium bowl, beat egg yolks with milk, almond extract, and maple syrup until mixed.
- Add dry ingredients into yolk mix, stir gently just to combine.
- In a clean bowl, whip egg whites until soft peaks form. Slowly add remaining syrup and beat until stiff peaks appear but avoid overbeating.
- Fold a third of the whipped whites into batter using gentle strokes to lighten it.
- Add remaining whites cautiously, folding carefully without deflating the mix.
- Heat a 12-inch nonstick skillet over low heat. Brush thinly with softened butter to coat surface evenly.
- Using a 50 ml (heaping 1/4 cup) scoop, dollop four mounds spaced evenly across skillet.
- Sprinkle a little leftover batter atop each mound, then pour cold water around pancakes but not over.
- Cover skillet with a lid, steam cook for 3 to 4 minutes.
- Flip pancakes gently using a spatula. Cover again for 2 to 3 minutes until well set and golden on second side.
- Serve immediately with fresh berries or spiced syrup, as they deflate when resting.
Cooking tips
Start by preparing dry and wet components separately to control moisture and avoid overmixing which deflates volume. Whipping whites stiff but not dry is key; syrup addition balances sweetness and stabilizes peaks without weeping. Folding done in thirds ensures lightness without collapsing batter. Cooking on low heat is vital to avoid browning too fast or leaving the center raw. Water in pan creates steam — watch for trapped heat inside lid to puff pancakes. Patience necessary for full fluff. Flipping gently preserves shape; cover resumes cooking until both sides golden and interiors fully set.
Chef's notes
- 💡 Whip egg whites till soft peaks first. Add syrup gradually to stabilize but avoid overshoot. Peaks stiff but moist not dry or grainy. Stop beating once shiny and holds shape. Key for lightness.
- 💡 Fold whites in thirds. Use gentle strokes lift batter from bottom over top. Preserve air bubbles. Stirring or mixing fast kills volume. Slow patient folding keeps fluff intact. Don’t rush here.
- 💡 Cook on very low heat. Butter skillet thinly, avoid excess that sizzles water quickly. Add cold water around batter, not over. Steam forms in covered pan. Don’t peek too often or heat escapes.
- 💡 Use a 50 ml scoop for consistent size, piles mound high thick and round. Spoon leftover batter on top to help them rise upwards not spread wide. Tight mounds keep that souffle shape when cooking.
- 💡 Flip carefully with thin spatula. Pancakes fragile, keep shape. Cover pan immediately again after flipping to trap steam. Two sides golden before you pull. Let no resting after cooking. They deflate fast.
Common questions
Why fold whipped whites in thirds?
Folding in parts stops batter collapsing. One big fold less air trapped. Good batter rises more. Folding fast or too much means pancakes flat.
What if batter seems too runny or thick?
Adjust flour or milk slightly. Thick batter means heavier, might not cook through well. Thin batter spreads flat not souffle. Follow measurements close.
How to keep pancakes fluffy after cooking?
No rest really. Serve right away. Warm plate maybe. Covered storage traps moisture and smooshes. If necessary reheat briefly covered, steam inside.
Can maple syrup be replaced?
Yes but syrup adds moisture and earth tone. Sugar dries whites fast, honey is sticky but alters flavor. Liquid sweeteners better to keep peaks stable during whipping.
