These **Japanese Fluffy Pancakes** are a dream come true for pancake lovers! They’re thick, jiggly, and incredibly light, making them a perfect breakfast or brunch treat. Here’s the full recipe for you to try:
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### **Japanese Fluffy Pancakes**
#### **Ingredients:**
– **2 large eggs**, separated
– **1 ½ tablespoons** sugar
– **1 teaspoon** vanilla extract
– **1 ½ tablespoons** whole milk
– **¼ cup** cake flour (or all-purpose flour)
– **½ teaspoon** baking powder
– **1 tablespoon** neutral oil (like vegetable or canola oil)
– **Butter** and **maple syrup** for serving (optional)
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#### **Instructions:**
**1. Prepare the Batter:**
– In a large bowl, whisk the egg yolks, sugar, vanilla extract, and milk until smooth.
– Sift in the cake flour and baking powder, and whisk until just combined.
**2. Whip the Egg Whites:**
– In a separate clean bowl, beat the egg whites with a hand mixer or stand mixer until stiff peaks form.
**3. Combine the Mixtures:**
– Gently fold the whipped egg whites into the egg yolk mixture in two batches, being careful not to deflate the egg whites.
**4. Cook the Pancakes:**
– Heat a non-stick skillet over low heat and lightly grease with oil.
– Place metal pancake molds (or ring molds) in the skillet and fill each mold about ¾ full with the batter.
– Cover the skillet with a lid and cook for 4-5 minutes, or until the bottom is golden and the top starts to set.
– Carefully flip the pancakes using a spatula, cover again, and cook for another 3-4 minutes.
**5. Serve:**
– Remove the pancakes from the molds and stack them high on a plate.
– Serve with butter, maple syrup, fresh fruit, or whipped cream.
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These **Japanese Fluffy Pancakes** are a showstopper breakfast that’s worth the effort. Enjoy their cloud-like texture and delightful flavor! 🥞✨