Light and Fluffy Japanese Pancakes

These delicious light and fluffy Japanese Pancakes are a custard-like soufflé pancake made with eggs, cake flour, milk, sugar, and fresh lemon juice.

Course Breakfast

Cuisine Breakfast

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 84kcal

Author Amee

Ingredients

2 egg yolks chilled
4 egg whites chilled
6 tablespoon cane sugar
2 teaspoon vanilla extract
1 teaspoon baking powder
6 tablespoon unbleached cake flour * such as King Arthur brand
¼ cup whole milk
½ teaspoon fresh lemon juice
½ teaspoon salt
cooking spray *for greasing molds

Instructions

First, start by placing the egg yolks, 1 tablespoon sugar, vanilla and baking powder in a large bowl and whisk until mixed.
Then add flour and milk and whisk until blended.
Place egg whites in the bowl of a stand mixer and add lemon juice and salt.
Using the whisk attachment, whip on medium speed until foamy (about a minute)
Continue to whip while slowly adding in the remaining 5 tablespoon of cane sugar.
Turn up the mixer to high speed and whip until stiff, glossy peaks form and meringue doubles in size. This will take about a minute. Be sure to not overbeat the meringue.
Heat a non-stick skillet with a lid over low heat
Coat the inside of the ring mold with cooking spray (can also use butter but spray is easier)
Using a rubber spatula, gently fold the meringue into the egg yolk mixture, ⅓ cup at a time, until just mixed and no streaks remain.
Remove the lid from the skillet and spray the pan with cooking spray.
Pour ½ cup of batter into each 3" wide pastry ring and place the lid back on the skillet
Cook on low heat until they begin to rise and start bubbling (about 3-4 minutes)
Remove the lid and slide a flat spatula (carefully, they are fragile) and flip the pancake in the ring to cook the other side.
Replace lid and cook until pancakes spring back to the touch (about 2-3 minutes)
Repeat until all pancakes are done.
Serve with butter, real maple syrup, fresh berries, and powdered sugar, if desired

Nutrition