Description
These Jiggly Japanese Pancakes are thick, soft, and airy—like eating a vanilla cloud. With whipped egg whites folded into a delicate batter, they rise tall in ring molds and deliver a melt-in-your-mouth texture perfect for brunch or a cozy weekend breakfast.
Ingredients
2 large eggs, separated
2 tablespoons sugar
2 tablespoons whole milk
¼ cup cake flour
½ teaspoon baking powder
¼ teaspoon vanilla extract
½ teaspoon lemon juice or cream of tartar
Oil or butter for greasing
Optional toppings: powdered sugar, berries, maple syrup, whipped cream
Instructions
1. Lightly grease ring molds and place them in a nonstick skillet over low heat with a lid. Preheat the setup while you make the batter.
2. Separate egg yolks and whites. Add lemon juice or cream of tartar to the whites. Beat until foamy, then gradually add sugar and whip until stiff, glossy peaks form.
3. In another bowl, whisk egg yolks, milk, and vanilla until combined. Sift in cake flour and baking powder. Mix gently.
4. Fold the meringue into the yolk batter in three additions, using a light hand to retain air.
5. Spoon batter into molds, filling each ¾ full and slightly mounded at the top.
6. Add 2 tablespoons water to the skillet (outside the molds) and cover. Cook for 4–5 minutes.
7. Carefully flip the molds and cook for another 4–5 minutes, steaming again with water.
8. Remove molds gently, plate pancakes, and top with your favorites like berries, cream, or syrup.
Notes
Make sure your meringue is whipped to stiff peaks—this is the key to height and texture.
Do not overmix the final batter or you’ll deflate all that beautiful air.
Add a tablespoon of water each time you flip and cover the pan to create the steam that gives these pancakes their bounce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Brunch
- Method: Skillet/Steam
- Cuisine: Japanese
Nutrition
- Serving Size: 1 stack (approx. 3 pancakes)
- Calories: 220
- Sugar: 8g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 115mg