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Japanese Style Fluffy Pancakes

These Japanese Style Fluffy Pancakes are rich, delicate and extremely airy and best served with some fresh strawberries and maple syrup on top!

Prep:

10

minutes

Cook:

8

minutes

TOtal:

18

minutes

Ingredients

  • 1 ½ cup all-purpose flour
  • ½ cup of granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cup whole milk
  • 4 tablespoons of melted butter
  • ½ teaspoon of vanilla extract
  • 1 whole egg
  • 3 egg whites
  • The zest and juice of 1/2 lemon

    • Instructions

    1. Add the whole egg, vanilla extract, and lemon zest to the bowl of your stand mixer and mix using the whisk attachment on medium speed.
    2. Stream in half of the granulated sugar (¼ cup), while mixing and continue to mix for about 3 minutes until the egg becomes light and airy.
    3. Slowly stream in the melted butter, while mixing, then do the same thing with the milk. Mix until everything is fully incorporated.
    4. In a separate bowl, sift the flour, baking powder and salt together using a strainer.
    5. Add the flour mixture to the egg-milk batter and whisk on low speed just long enough to fully incorporate the flour and make the batter smooth.
    6. Transfer the mixture into another bowl, wash the mixing bowl, along with the whisk attachment and then add the 3 egg whites, along with the lemon juice to the mixing bowl and begin mixing on medium-low speed for about 1 minute.
    7. After 1 minute, turn the mixer speed up to medium-high and stream in the remaining ¼ cup of granulated sugar. Continue to whip until the egg whites form soft white peaks (about 1-2 minutes).
    8. Remove the bowl from the mixer and mix ⅓ of the egg white mixture into the egg-milk batter. Ensure to incorporate fully, scraping the batter from the sides and bottom of the bowl.
    9. Repeat the same process with another 1/3rd of the egg white mix, this time, folding the batter into the mixture.
    10. Once fully incorporated, repeat the process a third time, folding the batter into the mixture gently, ensuring not to deflate the batter. Once fully mixed, the batter is ready to cook.
    11. To cook, preheat your oven to 350 F and heat a non-stick skillet on medium heat.
    12. Spray a metal ring mold (the largest size) on the inside with pan spray, then put the ring mold into the skillet, along with a slice of butter. Once the butter has melted, Add a scoop of the batter into the ring mold so that the ring mold is filled about ½ to ⅔ of the way up the ring mold.
    13. Immediately transfer the skillet to the oven and bake for about 4-5 minutes or until the top of the batter (in the ring mold) begins to harden.
    14. Remove the skillet from the oven, flip the pancake, keep it in the ring, and place back in the oven to finish baking, about 1-2 minutes or until you can poke the center with a cake tester or toothpick and remove without any batter on it.
    15. Remove the pancake from the ring mold using an offset spatula.
    16. Garnish and enjoy immediately.

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