Description
Tall, jiggly, and impossibly soft pancakes that are perfect for weekend family fun. This foolproof recipe uses a meringue technique to create cloud-like textures that kids adore.
Ingredients
Scale
- 4 large egg yolks
- 60ml (1/4 cup) whole milk, room temperature
- 30ml (2 tbsp) vegetable oil
- 5ml (1 tsp) vanilla extract
- 60g (1/2 cup) all-purpose flour
- 15g (2 tbsp) cornstarch
- 30g (2 tbsp) caster sugar (divided)
- 4 large egg whites
- 1/4 tsp cream of tartar
Instructions
- Separate eggs, ensuring no yolk gets into the whites. Whisk egg yolks until pale and fluffy (1-2 minutes).
- Add milk, oil, and vanilla extract to the yolks and whisk until combined.
- Sift in flour, cornstarch, and 2 tablespoons of sugar. Whisk gently until just combined. Let batter rest for 10 minutes.
- Add cream of tartar to egg whites. Beat with a hand mixer on medium-high speed until soft peaks form.
- Slowly add the remaining 2 tablespoons of sugar while beating. Continue until stiff, glossy peaks form.
- Whisk one-third of the meringue into the yolk batter to lighten it.
- Gently fold in the remaining meringue using a silicone spatula until no white streaks remain. Do not overmix.
- Heat a non-stick skillet over very low heat. Do not add oil to the pan.
- Pipe batter into 3-inch circles in the pan. Cover immediately with a lid.
- Cook for 2-3 minutes until bubbles form and edges look set.
- Carefully flip the pancakes. Cover and cook for another 2-3 minutes until the center springs back when pressed.
- Serve immediately with toppings of choice.
Notes
Ensure the bowl for egg whites is completely clean and dry to ensure proper whipping. Keep heat very low to prevent burning the outside before the inside cooks. Use a lid to trap steam, which is essential for cooking the center. These pancakes are best served fresh and do not store or freeze well.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Cuisine: Japanese
Nutrition
- Serving Size: 1 large pancake
- Calories: 120
- Sugar: 8
- Sodium: 25
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 4
Keywords: Japanese pancakes, souffle pancakes, fluffy pancakes, kid-friendly breakfast, weekend cooking, easy pancakes, meringue pancakes