Ultimate Fluffy Japanese Pancakes (Print version)

Tall, jiggly Japanese soufflé pancakes made with whipped egg whites, low heat, and a little steam.

# Ingredients:

For the pancakes

01 - 2 large eggs, separated
02 - 2 tablespoons (30 ml) whole milk
03 - 1/2 teaspoon vanilla extract
04 - 1/4 cup (30 g) cake flour
05 - 1/2 teaspoon baking powder
06 - 1/8 teaspoon cream of tartar
07 - 2 tablespoons (25 g) granulated sugar
08 - 1 teaspoon neutral oil, for the pan
09 - 2 tablespoons water, for steaming

For serving

10 - 1/2 cup (120 ml) heavy cream, whipped, optional
11 - 1 tablespoon powdered sugar
12 - 1/2 cup (75 g) fresh strawberries and blueberries
13 - Maple syrup, for drizzling

# Instructions:

01 - Separate the eggs into two clean bowls. Place the whites in the freezer for 10 minutes while you prepare the yolk batter.
02 - Whisk the yolks, milk, and vanilla until pale and slightly frothy. Sift in the cake flour and baking powder, then whisk just until smooth.
03 - Beat the chilled egg whites with cream of tartar until foamy. Add the sugar in three additions and beat until the meringue is glossy with stiff peaks.
04 - Stir one-third of the meringue into the yolk batter to lighten it. Gently fold in the remaining meringue until no large white streaks remain.
05 - Heat a nonstick skillet with a lid over the lowest heat and brush lightly with oil. Scoop the batter into 3 tall mounds, add 1 tablespoon water beside the pancakes, cover, and cook for 6 minutes.
06 - Add a small extra scoop of batter on top of each pancake if you want more height. Cover and cook 2 minutes more, then gently roll each pancake over with a thin spatula.
07 - Add the remaining water beside the pancakes, cover, and cook for 4-5 minutes until the sides are set and the tops spring back lightly.
08 - Transfer to plates and top with whipped cream, powdered sugar, berries, and maple syrup. Serve while hot and tall.

# Good to know:

01 - Best eaten immediately after cooking.
02 - Use a covered nonstick skillet for the easiest flip.
03 - Cook one batch of batter at a time because folded meringue deflates as it sits.

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