Step by Step Making Japanese Pancakes the Right Way
Ingredients You’ll Need
- 1 cup all purpose flour ?
- 1 tablespoon baking powder ?
- 2 tablespoons sugar ?
- A pinch of salt
- 3/4 cup whole milk ?
- 2 large eggs, separated ?
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted ?
- Oil for cooking
Kitchen Tools I Recommend
- Nonstick skillet or griddle with lid
- Large mixing bowls
- Hand mixer or stand mixer (for egg whites)
- Flexible spatula
- Ring molds (optional, but great for height)
Instructions From My Kitchen
1. Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, sugar, and a pinch of salt. This forms the foundation of your pancake batter.
2. Mix the Wet Ingredients
- In a separate bowl, whisk the egg yolks, milk, vanilla extract, and melted butter until combined. This step brings all the creamy richness you want.
3. Combine Wet and Dry
- Pour the wet mixture into the dry bowl and stir until just combined. Don’t overmix. It’s okay if the batter’s a little lumpy at this point.
4. Whip the Egg Whites
- Using a clean, dry bowl, beat the egg whites until stiff peaks form. This is where the magic happens. Don’t stop beating until you can flip the whisk and the peak holds firm.
5. Gently Fold the Egg Whites In
- Using a spatula, gently fold the egg whites into the batter in three stages. Be patient here overmixing will deflate all that beautiful air you just whipped in.
6. Cook Slowly and Carefully
- Heat a nonstick skillet over low to medium heat and lightly oil it. If using ring molds, grease the insides as well.
- Ladle about 1/4 cup of batter into each mold or directly onto the pan, and cover with a lid. Cook for 3 to 4 minutes until bubbles appear and the bottom is golden.
- Flip gently with a spatula and cook another 2 to 3 minutes until both sides are golden and the center is set.