Japanese Fluffy Pancakes Recipe (with Video)

Gather all the ingredients and tools
1. Gather all the ingredients. I highly encourage you to use metric measurements using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric.
2. You will also need a 12-inch nonstick frying pan (large enough to cook 3 pancakes at the same time) with a lid.
3. It‘s also nice to have an infrared thermometer gun to check the temperature of the frying pan.
Prepare the eggs
1. Separate 2 large eggs (50 g each w/o shell) into whites and yolks in two different bowls.
2. Put the bowl with the egg whites in the freezer for 15 minutes.
Prepare the yolk mixture
1. In the meantime, add 1½ Tbsp whole milk and ¼ tsp pure vanilla extract to the egg yolks and whisk using a hand whisk until thick and frothy.
2. Sift ¼ cup cake flour and ½ tsp baking powder into the bowl.
3. Whisk to combine thoroughly; do not overmix. Set aside while you make the meringue.
Prepare the meringue
1. After 15 minutes, take out the bowl with the egg whites from the freezer. The egg whites should be half frozen.
2. Start beating the egg whites with a hand mixer (you can also use a stand mixer or balloon whisk).
3. When the egg whites turn frothy and opaque, gradually add in 2 Tbsp sugar, roughly one-third of it at a time.
4. Then, increase the mixer speed to high (Speed 10) and beat vigorously until stiff peaks form.
5. To check for stiff peaks, stop whisking and pull up your beaters or whisk. The meringue in the bowl or on the whisk should be firm enough to hold a peak, pointing straight up.
Prepare the pan
1. Heat a large nonstick frying pan to 300ºF (150ºC) over the lowest heat.
2. Brush with 1 Tbsp neutral oil and lightly remove any visible oil with a paper towel.
3. Keep the pan on low heat while you fold in the egg white meringue into the egg yolk mixture in the next step.
Combine the mixtures
1. Take one-third of the egg white meringue and add to the egg yolk mixture.
2. Whisk together by hand.
3. Take half of the remaining meringue and add to the egg yolk mixture.
4. Using a hand whisk, gently fold them in without breaking the air bubbles in the egg whites.
5. Transfer the egg yolk mixture back into the bowl with the remaining meringue.
6. Very gently fold the two mixtures together, taking care not to deflate the air bubbles in the meringue and batter as you fold.
7. Mix the batter very gently until well combined and homogenous.
Cook the pancakes
1. Keep your nonstick frying pan heated to 300 ºF (150 ºC) at all times over low heat.
2. For the first pancake, place one scoop of batter and make a tall mound in the frying pan.
3. Stack one more scoop of batter onto the first scoop already in the pan.
4. Repeat for the next two pancakes, giving each pancake two scoops of batter.
5. By the time all three pancakes have two scoops, the surface of the batter is slightly dry already.
6. At this point, you can mound one more scoop on top of each pancake.
7. Set the timer for 6–7 minutes and add 1 Tbsp of the 2 Tbsp water in three empty spaces inside the pan.
8. Cover with a lid.
9. After 2 minutes have passed, open the lid, and add one final scoop of batter to each pancake.
10. If the water has evaporated, add a little bit more.
11. Cover with the lid and cook.
12. After 6–7 minutes have passed, lift the pancake VERY GENTLY using an offset spatula.
13. If the pancake is stuck, don’t touch it until it firms up a little.
14. When the pancake is ready, you can easily move the pancake.
15. Repeat with the other pancakes.