Description
Light and fluffy, these Jiggly Japanese Pancakes are the ultimate souffle-style breakfast. This easy recipe creates sky-high, soft pancakes with simple ingredients like egg whites, cake flour, and vanilla. Perfect for brunch lovers craving cloud-like texture and elegant sweetness.
Ingredients
3 large eggs
2 tablespoons milk
1/4 cup cake flour
1/2 teaspoon baking powder
3 tablespoons sugar
1/4 teaspoon vanilla extract
1/2 teaspoon lemon juice or 1/4 teaspoon cream of tartar
Instructions
1. Separate cold eggs into whites and yolks, and let them come to room temperature.
2. In a clean bowl, beat egg whites with lemon juice or cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
3. In a separate bowl, whisk egg yolks, milk, and vanilla until combined.
4. Sift in cake flour and baking powder. Mix just until smooth and no lumps remain.
5. Gently fold the meringue into the yolk batter in 3 batches, being careful not to deflate the mixture.
6. Heat a non-stick skillet over medium-low. Lightly grease the pan. Scoop thick dollops of batter into the pan.
7. Add a teaspoon of water to the pan edge and quickly cover with a lid to trap steam.
8. Cook for 4 to 5 minutes on the first side. Flip gently, add a little more water if needed, cover again and cook another 4 minutes.
9. Serve immediately with powdered sugar, maple syrup, whipped cream, or berries.
Notes
These pancakes are very delicate and best served hot.
Don’t overmix the batter once the meringue is folded in.
Ring molds can help shape the pancakes but aren’t necessary.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-cooked with steam
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 6g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 95mg