Welcome to the world of fluffy Japanese pancakes, where each bite is like a taste of heaven. These iconic pancakes have taken the culinary world by storm with their dreamy texture and melt-in-your-mouth goodness. Join us on a journey to discover the secrets behind creating these pillowy delights and how you can enjoy them right in the comfort of your own kitchen.

Japanese pancakes, known as "souffle pancakes" or "fuwa fuwa pancakes" in Japan, are renowned for their incredibly light and fluffy texture. Unlike traditional pancakes, which are thin and dense, Japanese pancakes are like little clouds on a plate. The secret lies in the batter and cooking technique, which we'll explore in detail.

Ingredients :

• 4 egg yolk


• 4 tbsp sugar


• 8 tbsp milk


• 12 tbsp flour


• 1 tsp baking powder


• 8 large egg whites


• ½ tsp cream of tartar


• 6 tbsp sugar

Serves : 4

Cooks In : 40 min

Difficulty : Medium

Preparation Method :

1. Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy.
2. Mix the milk in batches.
3. Sift the flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.
4. Whip the egg whites with the cream of tartar until frothy and pale, adding in the sugar a bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to overwork.
5. Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate.
6. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold them together.
7. Heat up a large nonstick pan (with a lid) over low heat.
8. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film.
9. Using an ice cream scoop or measuring cup, scoop the batter onto the pan. Unless you have a very large pan with a lid, it’s probably best to make these two or even one to a pan. Scoop the batter onto the pan, cover and cook for 4-5 minutes.
10. Remove the lid and add some more batter on top of each pancake. Cover and continue to cook for 4-5 more minutes. Lift the lid and use a spatula to gently peek under the pancake. The pancake should release easily – don’t force it.
11. Gently flip the cover over and cook for 5-6 minutes. The pancakes will grow even taller and fluffier when they’re done.
12. Once the pancakes are golden and cooked through, gently remove them and serve on a plate with powdered sugar, butter, whipped cream and maple syrup. Enjoy immediately!

Tips :

These are a commitment, so you really have to love pancakes, yourself or whoever you’re making them for. Patience is key, both when making the batter and when cooking.