Description
These Jiggly Japanese Pancakes are fluffy, tall, and irresistibly soft, making for a delightful breakfast or dessert. Using whipped egg whites to create a light, airy batter, these pancakes cook gently in ring molds on the stovetop, resulting in a souffle-like texture. Serve them topped with powdered sugar, fresh berries, maple syrup, or whipped cream for a perfect morning indulgence.
Ingredients
Scale
For the Pancakes
- 2 large eggs, separated
- 2 tablespoons sugar
- 2 tablespoons whole milk
- ¼ cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon vanilla extract
- ½ teaspoon lemon juice or cream of tartar
- Oil or butter for greasing
Optional Toppings
- Powdered sugar
- Berries
- Maple syrup
- Whipped cream
Instructions
- Prepare the Cookware: Lightly grease ring molds with oil or butter. Place them in a nonstick skillet over low heat and cover with a lid to preheat while you prepare the batter.
- Make the Meringue: Separate the egg whites and yolks. Add lemon juice or cream of tartar to the whites and beat until foamy. Gradually add sugar while whipping until stiff and glossy peaks form, indicating the meringue is ready.
- Mix the Batter Base: In a separate bowl, whisk the egg yolks with whole milk and vanilla extract until well combined. Sift in cake flour and baking powder, then gently mix until smooth without overmixing.
- Combine Meringue and Batter: Fold the meringue into the yolk mixture in three additions, using a light hand to preserve the airiness of the batter, achieving a fluffy texture.
- Fill the Molds: Spoon the batter into the prepared ring molds, filling each about three-quarters full and slightly mounding the top to allow for rising.
- Steam the Pancakes – First Side: Add 2 tablespoons of water to the skillet outside the molds. Cover with the lid and cook over low heat for 4–5 minutes to steam and gently cook the batter.
- Flip and Cook – Second Side: Carefully flip the molds to cook the other side. Add water again if needed, cover, and steam for another 4–5 minutes until the pancakes are fully cooked and jiggle gently when shaken.
- Serve: Remove the pancakes gently from the molds. Plate them and add your choice of toppings such as powdered sugar, fresh berries, maple syrup, or whipped cream for extra flavor and presentation.
Notes
- Use low heat to ensure the pancakes cook through without burning or drying out.
- Packing the batter too full inside the molds can cause overflow; ¾ full is ideal.
- Ensure egg whites are beaten to stiff peaks for maximum fluffiness.
- Use ring molds about 3 inches in diameter and 2 inches high for best results.
- Serve immediately as these pancakes are best enjoyed fresh to maintain their jiggly texture.
