🥞 What Makes Japanese Pancakes So Fluffy?
The secret lies in whipped egg whites (meringue), which create an airy structure. Combined with gentle folding and low-heat cooking, this technique gives pancakes their iconic thick and jiggly texture.
🛒 Ingredients
• 2 large eggs 🥚
• 1/4 cup (50g) granulated sugar 🍬
• 1/2 cup (120ml) milk 🥛
• 1 cup (125g) all-purpose flour 🌾
• 1 tsp baking powder 🥄
• 1/4 tsp vanilla extract 🍦
• 1/4 tsp salt 🧂
• Butter (for greasing) 🧈
• Powdered sugar (for dusting) ❄️
• Maple syrup (for serving) 🍁
• Whipped cream (optional) 🥛
👩🍳 Step-by-Step Instructions
1. Separate the Eggs
Carefully separate egg yolks and egg whites into two bowls.
2. Prepare the Yolk Batter
In the yolk bowl:
• Add milk and vanilla extract
• Mix until smooth
• Sift in flour, baking powder, and salt
• Stir until well combined
3. Make the Meringue
• Beat egg whites until foamy
• Gradually add sugar while mixing
• Continue until stiff peaks form
👉 This step is crucial for achieving height and fluffiness.
4. Fold Gently
• Add a small portion of meringue to the yolk batter and mix
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