Rabat – Whenever I crave something sweet but quick to prepare, pancakes are usually my first choice. But over time, even the best routines can start to feel repetitive, and that’s when a little twist becomes necessary.
Japanese pancakes come to the rescue, bringing a light, fluffy, almost creamy texture. They are still pancakes, but the experience takes you somewhere completely different.
Now, let’s get straight to it.
What you’ll need.
The key first step is separating the egg yolks and egg whites into two different bowls.
Egg yolk batter:
2 egg yolks
2 tbsp flour
20 ml milk
1 tsp vanilla extract
1/2 tsp baking powder
Meringue:
2 egg whites
20 g granulated sugar (adjust to taste)
1/4 tsp lemon juice or a few drops vinegar
How to make it
1. Make the yolk base
- Whisk egg yolks, milk, and vanilla until smooth.
- Sift in flour and baking powder, then mix until you get a thick, lump-free batter.
- Set aside.
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Prepare the meringue
- Beat egg whites until foamy. This step is essential for the final texture, so avoid over or under-whipping.
- Add lemon juice, then gradually add sugar while whipping.
- Continue until stiff peaks form (when the whisk is lifted, the peaks hold their shape without collapsing).
- Fold gently
- Add the meringue into the yolk mixture gradually, folding gently with a spatula from bottom to top.
- Do not overmix. Keep as much air in the batter as possible, this is what gives the pancakes their height and fluffiness.
- Cook on low heat
- Heat a non-stick pan over very low heat and lightly grease it.
- Spoon or pipe tall mounds of batter onto the pan.
- Add 1–2 tablespoons of water into the pan (away from the pancakes) and cover with a lid to create steam.
- Flip carefully, cover again, and cook for 4–5 minutes until set.
And just like that, your fluffy soufflé pancakes are ready to enjoy. Top them with syrup, honey, mascarpone cream, or fresh fruit of your choice.
Bsaha!
