Fluffy Japanese Pancakes


for 4 servings

  • 2 egg yolks
  • ¼ cup (50 g) sugar
  • ½ cup (120 mL) milk
  • ¾ cup (95 g) pancake mix
  • 4 egg whites
  • butter, to serve
  • syrup, to serve
  • assorted berry, to serve


  • Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
  • In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
  • Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
  • Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
  • Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.next step

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