The softest pancakes for breakfast: a simple recipe for a delicious treat

These pancakes are prepared in Japan, and this recipe has become popular all over the world.

Pancakes, the main characters of the American breakfast, have now conquered families all over the world. If you love pancakes and pancakes, we recommend trying fluffy pancakes, an irresistible option from the Land of the Rising Sun! Japanese pancakes are taller than their foreign counterparts and have a particularly soft and fluffy texture reminiscent of the famous cotton cheesecake.

You will need to pay close attention to the recipe to get the perfect result, but if you follow the rules, you will find that it will be easier than you expected. The recipe was shared on the Giallo Zafferano website.

These fluffy pancakes are especially good when topped with fruit, whipped cream, jam, maple syrup or honey.

Fluffy Japanese pancakes


  • egg whites (about 2) 84 g;
  • egg yolks (about 2) 34 g;
  • flour 35g;
  • baking powder for cakes 2 g;
  • milk 25g;
  • sugar 25g;
  • vanilla extract 1 tsp.

To make fluffy pancakes, first pour egg whites into a bowl and place in the freezer for about 10 minutes until ice forms. Put the egg yolks in another bowl and add the milk. Mix everything with a whisk. Add vanilla extract and sift the flour.

Mix again with a whisk and sift the baking powder. Take the cooled egg whites out of the freezer, beat them on low speed and gradually add the sugar. You should get an elastic dough.

Add the egg whites to the yolk mixture: first add a small portion and mix vigorously, then add the remaining egg whites, folding gently from bottom to top.

After adding all the egg whites and whisking well, heat the pan over low heat.

Rub some butter on it using absorbent paper to remove any excess. Bake 2 pancakes at the same time. Pour the dough with a spoon and add a few drops of water to the base, being careful not to touch the dough.

Cover immediately. Cook over very low heat for 2 minutes, then open the lid and add another spoonful of batter to each crepe. If there is no water left, add a few more drops and cover again as you did before. Cook for another 4 minutes.

After this time, carefully turn the pancakes over. Add a few more drops of water to the pan as you did before.

Close the lid again and cook for another 3-4 minutes. Transfer the crepes to a plate and repeat the process until the dough runs out.

We recommend that you prepare soft pancakes and eat them immediately. You can’t store these because they will fall off and won’t be as tasty anymore. You can use grated lemon or orange zest instead of vanilla extract.

You can also make a delicious pancake cake with buttercream.

Source: Focus


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