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Fluffy Japanese Pancakes
15m
18m
2
Why you’ll love it 😋
Call them fluff-bombs if you like, because regular pancakes simply are not competing here.
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Ingredients 🛒
Shop at an ALDI price
- Eggs, separated2
- Sugar2 tbsp
- Full cream milk1½ tbsp
- Vanilla extract¼ tsp
- Plain flour¼ cup
- Baking powder½ tsp
- Water2 tbsp
- Maple syrupTo serve
- ButterTo cook and to serve
- BerriesTo serve
Method ⏲️
Tall, airy pancakes with a soft centre and golden edges.
Step 1: Make your base
Separate 2 eggs, placing the yolks in one bowl and the whites in another. Whisk your 2 egg yolks with 1½ tbsp full cream milk and ¼ tsp vanilla extract, then whisk in ¼ cup plain flour and ½ tsp baking powder until smooth.
Step 2: Whip your whites
Beat your 2 egg whites until foamy. Add 2 tbsp sugar a little at a time and keep beating until you have stiff, glossy peaks that hold their shape.
Step 3: Fold it together
Whisk ⅓ of your meringue into your yolk batter to lighten it. Gently fold in the rest until no white streaks remain and your batter looks airy and thick.
Step 4: Cook them low
Heat a non-stick pan over the lowest heat and wipe with butter. Spoon your batter into 3 tall mounds, add 1 tbsp water around the pan, cover, and cook for 5-6 minutes.
Step 5: Flip & finish
Carefully flip your pancakes, add the remaining 1 tbsp water, cover again and cook for 4-6 minutes until set and lightly golden. Serve straight away with butter, berries or maple syrup, then tuck in while they're still proudly puffed.
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