Ingredients
Pancakes
- 2 large eggs (50 g each w/o shell)
- 1½ Tbsp whole milk
- ¼ tsp pure vanilla extract
- ¼ cup cake flour
- ½ tsp baking powder
- 2 Tbsp sugar
- 1 Tbsp neutral oil (for greasing the pan)
- 2 Tbsp water (for steaming)
Whipped Cream Topping (optional)
- ½ cup heavy (whipping) cream
- 1½ Tbsp sugar
To Serve
- 1 Tbsp confectioners’ sugar
- Fresh berries (strawberries, blueberries, etc.)
- Maple syrup
Instructions
- Prepare Ice Bath for Whipped Cream: Fill a large bowl with ice cubes and water, then place a clean, dry medium bowl on top. Add ½ cup heavy cream and 1½ Tbsp sugar to keep them cold while you prepare other ingredients.
- Whip the Cream: Whisk cream and sugar at high speed until medium to firm peaks form. The whipped cream should be soft, fluffy, and firm, not runny. Keep chilled until serving.
- Separate Eggs and Chill Egg Whites: Separate 2 large eggs into yolks and whites in separate bowls. Place the bowl with egg whites in the freezer for 15 minutes to partially freeze for better meringue stability.
- Mix Egg Yolks and Dry Ingredients: To the yolks, add 1½ Tbsp whole milk and ¼ tsp vanilla extract. Whisk until thick and frothy. Sift in ¼ cup cake flour and ½ tsp baking powder, then gently whisk to combine without overmixing. Set aside.
- Make the Meringue: Take the egg whites from freezer when half frozen. Beat on medium speed until frothy and opaque. Gradually add 2 Tbsp sugar in three parts while beating. Increase speed to high and beat vigorously until stiff, glossy peaks form, about 2 minutes.
- Preheat and Prepare Pan: Heat a 12-inch nonstick frying pan on lowest heat to 300ºF (150ºC). Brush with 1 Tbsp neutral oil and wipe off excess oil with paper towel to prevent spotty pancakes.
- Fold Meringue into Batter: Add one-third of meringue to yolk mixture and whisk by hand. Then fold half of the remaining meringue gently with a whisk, preserving air bubbles. Finally, transfer mixture back to bowl with remaining meringue and gently fold with whisk until homogenous and airy.
- Form and Cook Pancakes: Maintain pan temperature at 300ºF (150ºC) over low heat. For each pancake, scoop batter into the pan making tall mounds by stacking multiple scoops (about 2–3 Tbsp per scoop), aiming for three pancakes with two to three scoops each. After all pancakes are formed, add 1 Tbsp water in three empty pan spaces and cover with lid to steam for 6–7 minutes.
- Additional Batter Scooping and Cooking: After 2 minutes, lift lid and add one more scoop of batter on each pancake to enhance height. Add more water if necessary and cover again to cook.
- Flip Pancakes: After 6–7 minutes, gently loosen and flip pancakes one by one with an offset spatula using a rolling motion. If stuck, wait until they firm up. Add another 1 Tbsp water and cover, cooking the other side for 4–5 minutes until golden brown.
- Serve the Pancakes: Transfer cooked pancakes to plates. Top with fresh whipped cream (optional), sprinkle with 1 Tbsp confectioners’ sugar, add fresh berries, and drizzle maple syrup.
- Storage: For best fluffiness, serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Notes
- Use metric measurements for accuracy to ensure fluffy results.
- Only mix and cook one batch at a time to prevent batter deflation; use multiple pans or griddles for larger quantities.
- Partially freezing egg whites helps create a more stable meringue.
- Use a hand whisk for folding meringue to preserve the air bubbles; avoid silicone spatulas for this step.
- Maintain low heat and pan temperature around 300ºF (150ºC) to cook pancakes evenly without burning.
- Adding water and covering the pan creates steam that keeps pancakes moist and helps them rise.
- Allow pancakes to firm up before flipping to avoid cracks.
- Fresh whipped cream is optional but adds richness and balance to the fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
