Fluffy Japanese Pancakes

Tall, cloud-like Japanese pancakes made by folding whipped egg whites into a simple batter. Cook slowly in a covered pan for a soft, airy, lightly sweet bite.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Separate the eggs into yolks and whites.

Step 2

Whisk the egg yolks with the milk and vanilla extract until combined.

Step 3

In a separate bowl, whisk together the flour, baking powder, and salt. Stir into the yolk mixture until just smooth.

Step 4

Beat the egg whites, gradually adding the sugar, until stiff glossy peaks form.

Step 5

Gently fold the whipped egg whites into the batter in 2–3 additions, keeping as much air as possible.

Step 6

Heat a nonstick skillet over low heat and lightly grease with butter.

Step 7

Spoon tall mounds of batter onto the skillet. Cover with a lid and cook slowly until the bottoms are set and golden, about 4–6 minutes.

Step 8

Carefully flip, cover again, and cook until cooked through and golden, about 3–5 minutes more.

Step 9

Serve warm.