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–+ servings
Perfectly Pillowy Japanese Pancakes

Perfectly Pillowy Japanese Pancakes for Blissful Mornings

Delight in these perfectly pillowy Japanese pancakes that add a whimsical touch to any breakfast or dessert craving.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Cake flour can be used for softer pancakes.
  • 2 tablespoons Granulated Sugar Coconut sugar is a healthier alternative.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal results.
  • 3 Eggs Separate the whites to whip for maximum fluffiness.
  • ½ cup Milk Non-dairy milk can be used.
  • 1 teaspoon Vanilla Extract Almond extract can add a twist.
  • 1 tablespoon Butter Can substitute with oil for dairy-free.
For the Toppings
  • to taste Maple Syrup Classical topping for pancakes.
  • to taste Fresh Fruits Berries like strawberries or blueberries are ideal.
  • to taste Whipped Cream Complements the fluffy pancakes nicely.

Equipment

  • mixing bowls
  • electric mixer
  • non-stick skillet
  • ladle
  • spatula
  • ring molds

Method
 

Step‑by‑Step Instructions for Perfectly Pillowy Japanese Pancakes
  1. Prepare the Batter: Whisk flour, sugar, and baking powder in a bowl. In another bowl, beat egg yolks, then add milk and vanilla, mixing until smooth. Combine both mixtures gently.
  2. Whip Egg Whites: In a clean bowl, whisk egg whites until stiff peaks form. Fold the whipped egg whites into the batter carefully to maintain airiness.
  3. Heat Cooking Surface: Melt butter in a skillet over low heat. Use ring molds in the skillet if desired.
  4. Cook Pancakes: Pour ½ cup of batter into molds or directly onto the skillet. Cook for about 4 minutes until bubbles form on the surface.
  5. Flip Carefully: Gently flip each pancake and cook for another 3 minutes until lightly golden.
  6. Serve and Enjoy: Stack pancakes and serve with maple syrup, fresh fruits, and whipped cream.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure to whip egg whites well for maximum fluffiness and cook on low heat to maintain pancake height.

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