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Fluffy Japanese Pancakes
20 Prep Time
minutes
8 Cook Time
minutes
28 Total Time
minutes
8 Serving
size
These Fluffy Japanese Pancakes are a dreamy take on the classic pancake, with a souffle-like texture and impressive height. Made with whipped egg whites and cooked slowly in ring molds, they come out light, pillowy, and golden brown. Whether you're serving them for brunch or as a sweet treat, top them with syrup, powdered sugar, or your favorite fruit. This recipe also includes smart substitutions for when you're missing ingredients like almond extract or powdered sugar—so you can make them anytime.
Recipe courtesy of got milk?
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Ingredients
- 1 1/2 cups flour, spooned and levelled
- 3 tsp powdered sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 4 tbsp butter, melted
- 1/2 tsp almond extract
- 1 large egg yolk
- 3 large egg whites
- 1/2 tsp cream of tartar
- syrup and powdered sugar for serving (optional)
Alternate options for out-of-stock ingredients:
- substitute vanilla extract for almond extract
- substitute honey, molasses, or agave nectar for maple syrup
- make your own powdered sugar by blending 1 cup granulated sugar and 1 teaspoon cornstarch until a fine powder
Preparation
- In a medium bowl, whisk together flour, powdered sugar, baking powder, and salt. In a second bowl, stir together milk, melted butter, almond extract, and the egg yolk.
- In a third bowl, whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.
- Stir milk mixture into dry ingredients until just combined (a few lumps are fine). Gently fold whipped egg whites into the batter until just incorporated (do not overmix).
- Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring with non-stick spray and place in the preheating pan. Fill each ring halfway full with batter. Place lid on the pan and allow to cook for 5 minutes.
- Slide a spatula underneath to lift the pancake and ring and use tongs to quickly flip it over. Allow to cook another 2-3 minutes until golden. Repeat with remaining batter.
- Serve immediately topped with syrup and powdered sugar (optional).
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