Ann Reardon

Fluffy Japanese Pancakes

I feared that these are the macaron of 2021, a recipe that is totally reliant and egg white beating and folding skills. But with the right recipe they are actually quite achievable.

 

After many experiments here is a recipe that can be made reliably at home:

My Fluffy Japanese Pancake Recipe

2 egg yolks
3 tsp milk
7 tsp plain all-purpose flour

2 egg whites
4 tsp sugar
1 tablespoon egg white powder
1 tsp baking powder (I did not use this in the video, but I think it will make it easier for beginner bakers)

Preheat the oven to 180C (356 degrees Fahrenheit) and add an empty baking tray into the oven to heat up.

Whisk together the egg yolks, milk and flour until smooth with no lumps.

Beat the egg whites, sugar, egg white powder and baking powder with electric mixers until you have stiff peaks. This can take 3-5 minutes depending on you beaters.

Mix a spoonful of egg whites into the yolks to lighten them, this makes it easier to fold them in without over mixing. Fold the yolks into the whites until just combined. The more you fold the runnier it will become so do no over-mix.

Take the hot tray out of the oven, cover with baking paper and spray with cooking oil. Add three scoop full of mixture onto the tray and bake for 2.5 minutes. Open the oven nd add a second scoop on top of each one. Close the oven and bake for a further 5-7 minutes. Take the tray out of the oven, flip the pancakes and return to the oven for 4 more minutes.

Serve immediately with whipped cream or custard, fresh fruit and maple syrup.

You can make these in a fry pan, they are just a little tricker. Preheat your fry pan on the second lowest heat, butter or oil the pan. Add three ice-cream scoop of mixture, put the lid on and cook for 2 minutes. Add a second scoop of mixture on top of each one and cook for 4-5 minutes longer. Flip the pancakes. Flipping is harder in a fry pan than on a baking tray because there is less room and the sides of the pan get in the way. Put the lid back on and cook for another 5 minutes. Every stovetop heats differently and fry pans have different bases, so this will take some experimenting. My stove has heat settings from 1-9 and I found 1 was too cold and 2 was too hot so I switched between them during cooking.

fluffy Japanese jiggly pancakes

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

98 Comments View Comments

  1. Rating: 5

    Easy to follow and exactly as advertised:
    I made exactly what the recipe advertised: Fluffy pancakes. They were nice and airy and I liked them.
    It was also super easy to follow.
    If you want fluffy pancakes, here’s your recipe.

  2. Rating: 4.5

    Ann, I have a question; can I use a sugar substitute for this recipe, or does it have to be real sugar?

  3. Rating: 3

    Will this work with gluten free flour like almond flour?

  4. Rating: 5

    I made this with gluten free flour and it was the best gluten-free thing I’ve ever eaten. Most of the time, gluten-free dishes are heavy and dry, (like cornbread) but these were fluffy and moist – even at high altitude. Thumbs up! I’m so glad I found this video/channel!

    • What type of flour did you use? I would like to make this recipe, but it would have to be gluten free and I don’t want to waste the flour if it won’t work

  5. Rating: 5

    First time folding egg whites and they turned out pretty good! I think I over folded a little, so I need more practice.
    Thanks Ann for the easy recipe!

  6. Rating: 5

    It works?’! How could I have doubted Ann?

  7. Rating: 3.5

    I don’t have egg white powder so what would be an easy replacement for that

    • I found a substitute for egg white powder, which is meringue powder I hope this helps!

  8. Rating: 5

    This is an amazing recipe! I didn’t have the egg white powder on my hands, so I tried substituting it with 1/2 tsp lemon juice. Pancakes still turned out super fluffy and amazing, and whenever I get my hands on the egg white powder, I’m definintely going to try again with the hopes they’ll be even fluffier! Highly reccomend

    • baking powder

    • Rating: 5

      I’ve made these before with other recipes and they didn’t go well so I’m really happy this worked so well! Also I didn’t have egg white power so I used pavlova magic which is mostly egg white powder and that worked perfectly. Served mine with cara red navel orange slices and whipped cream. So good (my Mum amped up the citrus flavour by adding homemade Seville orange marmalade but it’s a bit bitter for me).

  9. Rating: 5

    These look delicious!! But I tried making Japanese Milk Bread and it was a bad recipe. Any chance you would do a video of a good recipe?

  10. Rating: 3.5

    nice but more like an eggy bread

    • add more flour
      i like it with coconut flour

  11. Rating: 5

    I had a bit of an issue at the start because I read teaspoon as table spoon so make sure you read the recipe properly.
    I used cream of tartar instead of egg powder and like Ann said it was a bit bitter but with toppings you can’t really taste it so worth doing if you don’t want to get egg powder.
    I really enjoyed making and eating these I will definitely be doing this again

  12. Rating: 3.5

    not sure why, but they keep turning out flat and tasting only of eggs. it’s most likely something I’m doing, but I can’t figure out what

    • Yeah, it just tastes like eggs for me too. More like a fluffy omelet than a fluffy pancake. Any idea on how to fix it?

      • add more flour
        i like coconut flour

    • add flour to remove the eggy flavor and whisk the egg whites more
      and/or add more egg white powder to stabilize it. maybe you can remove the egg white powder and add baking powder but it will deflate a little bit

    • Rating: 5

      You can add some vanilla extract to the yokes and that helps give it a different flavor than egg

  13. Rating: 5

    Hey Ann. could you please make me a video about how you make your video’s?

Leave a Reply to unicorn Cancel Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*

ADD JPEG TO YOUR COMMENT