How do you store fluffy Japanese pancakes?

These pancakes are best when fresh, but you can store them covered in the refrigerator and warm them up briefly in the microwave or in a pan the next day.

What's the secret to truly fluffy pancakes?

The secret to fluffy pancakes lies in the eggs. By strictly separating the whites from the yolks and beating them with a clean mixer until stiff peaks form, you create millions of tiny air bubbles. It is then crucial to very carefully fold this meringue (with a spatula, not a whisk!) into the yolk mixture. If you beat too hard, you'll lose all the air and that characteristic height.

Why should there be a lid on the pan while frying?

When making fluffy Japanese pancakes, you cook them over very low heat with a lid on the pan. The lid ensures that the heat and moisture remain trapped in the pan. This effectively steams the thick pancakes through to the core, without the bottom burning before the inside is cooked.

Can I make the batter ahead of time and store it in the fridge?

Unfortunately not. The lightness and fluffiness of the batter come from the whipped egg whites and the immediate action of the self-rising flour. If you let the batter sit, the air bubbles will slowly collapse, and you'll end up with ordinary, flat pancakes. For the best result, bake them immediately after making the batter!

Why do my fluffy pancakes flatten after cooking?

This is the biggest challenge with this fluffy pancake recipe! If they collapse quickly, they were often baked for a little too short and the inside is still too wet to maintain their structure. Bake them slowly over a low heat. Another reason could be that the egg whites weren't beaten stiff enough. They need to be stiff enough that you can hold the bowl upside down!

fluffy pancake recipe

Name: fluffy pancake recipe
Cook time: 25 min
Total time: 25 min
Yield: 2P
Ingredients: 3 eggs (3 egg whites and 2 egg yolks); 20.5 tbsp sugar (10.5 for the egg whites, 1 for the yolk mixture); 50 ml milk; 60 g flour; 1 tsp baking powder; A pinch of salt; Baking spray or butter

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25min

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Next Level

Say goodbye to the flat, traditional pancake and make way for the ultimate breakfast trend: super-thick, wobbly fluffy pancakes! Whether you know them from TikTok or from those trendy breakfast bars; these fluffy Japanese pancakes are a dream come true on your plate. They are so soft and airy that it almost feels like you're taking a bite out of a cloud. Perfect for a decadent weekend breakfast, a lazy brunch or just as a snack. Get the powdered sugar and syrup ready, because this is guaranteed to be your new favorite!

Ingredients

What do you need?

Quantity: 2P

3 eggs (3 egg whites and 2 egg yolks)
20.5 tbsp sugar (10.5 for the egg whites, 1 for the yolk mixture)
50 ml milk
60 g flour
1 tsp baking powder
A pinch of salt
Baking spray or butter

Preparation method

How do you make this?

Whip the egg whites until fluffy. Once the volume increases, gradually add 1.5 tablespoons of sugar. Mix the egg whites until stiff peaks form.

In another bowl, mix the egg yolks. Add the milk and 1 tablespoon of sugar. Then mix in the flour, baking powder, and a pinch of salt into the batter. Gently fold the egg whites into the batter.

Take a frying pan, grease it with baking spray or a knob of butter. Scoop small amounts of the batter into the pan. Place a lid on the pan and let them cook on low heat for a few minutes.

When the top becomes a little dry, scoop a second spoonful of batter on top. Let that cook for another minute and then carefully flip the pancakes. Cook the bottom for another 1 to 2 minutes and then they are ready.

Serve the pancakes with strawberries or raspberries and garnish with powdered sugar.