The first time I saw the Fluffy Japanese Pancake recipe online, I knew right away that I had to try it. Although I didn’t succeed the first time, on my second attempt, it was just right, and hit the spot! My family loves it so much that they often ask me to make this for breakfast.
I’ve made it many times so far, and I’ll be sharing the exact Fluffy Japanese Pan Cake Recipe that worked for me. This is an easy, mess-free recipe that requires no fancy stuff, and you will surely love making it at home!
What Is A Fluffy Japanese Pan Cake
Fluffy Japanese Pancakes are Japanese cakes, as you already know by the name. However, they are a bit different from traditional American pancakes in their looks and fluffy texture. These cakes are quite taller than the typical ones.
The Japanese serve these fluffy pancakes not just as breakfast but also as desserts. This is not a traditional food in Japan, but it has gained huge popularity in the past few years through social media. Its popularity has been increasing worldwide day by day.
How to Make Japanese Pan Cake
To make this recipe, you won’t need any fancy stuff, but it will taste elegant. Start by whisking 2 egg yolks with vanilla essence, salt, and milk until smooth. Add flour and mix again. In a separate bowl, whip the egg whites with half the sugar until fluffy. Add the remaining sugar and beat until stiff peaks form.
After that, Gently fold the whipped egg whites into the yolk mixture. Stire slowly to keep it light. Now, fill a piping bag or use a spoon to place the batter in small rounds on a heated pan. Add a bit of water to the pan, cover it, and cook for 3-4 minutes on both sides. It’s done, serve with your favorite toppings.
Homemade Japanese Pan Cake Recipe
Ingredients:
- 2 egg yolks (room temperature)
- ½ teaspoon vanilla essence
- A pinch of salt
- 2 tablespoons milk
- ¼ cup flour
- 2 egg whites
- 3 tablespoons sugar
- 1 tablespoon water
- Your favorite topping (e.g., chocolate syrup)
Direction
- Start by preparing the yolks, In a bowl, whisk 2 egg yolks until smooth. Add ½ teaspoon of vanilla essence, a pinch of salt, and 2 tablespoons of milk. Mix well.
- Next, Gradually add ¼ cup of flour and mix until the batter is smooth and free of lumps.
- Now, whip the Egg Whites. In a separate bowl, add the egg whites. Add half of the sugar and start beating it until it gets fluffy. I like using a medium speed here.
- Once it’s fluffy, add the remaining sugar and beat again until it’s perfectly stiff. A quick trick: flip the bowl upside down, if it stays put, you’re good to go!
- Now combine the two mixtures. Take a small scoop of that fluffy egg white mixture and gently fold it into the yolk mixture. Don’t rush, just gently stir.
- Add this combined mix back to the rest of the fluffy egg whites. Stir gently to keep it airy and light.
- Time for cooking! Take a piping bag and fill it with the batter. If you don’t have one, you can spoon it in too!
- Heat a pan on low flame. Gently pipe or spoon the batter into small round shapes on the pan.
- Add a tablespoon of water to the pan and cover it with a lid. Let it cook for 3-4 minutes.
- Flip the pancakes and cook for another 3 minutes.
- Your fluffy pancakes are ready! Serve them with your favorite toppings. I personally love chocolate syrup on mine. Enjoy!
Best Topping Options for Fluffy Japanese Pancakes
My favorite item to pair with fluffy Japanese pancakes is chocolate syrup. I also love to decorate pancakes with toppings, and on top, I prefer to have whipped cream, tiramisu, matcha, strawberries, bananas, maple butter, butter, and Nutella.
These toppings make this simple pancake much more delightful and give it an elegant taste. Basically, you can have any of your favorite toppings with these fluffy Japanese pancakes.
Chef’s Tips
- While beating the egg whites, keep in mind that it’s an important step to make the perfect meringue. It may require some patience, but the result is definitely worth it.
- Preheat your nonstick pan on the lowest heat for evenly cooked pancakes.
- To make your pancakes nice, fluffy, and tall, add more batter on top when it starts to set.
- Cooking on low heat is essential. Otherwise, your pancakes might get burned.
- Don’t skip adding the water while cooking the cakes, as this will help them cook evenly.
- Try to eat them right away after making them, because when the air drops from your pancakes, they will start to deflate.
