Mini & Fluffy Japanese Pancakes

5 from 15 votes

These small Japanese Pancakes are the ultimate fluffy pancakes! Double, even triple the thickness of American pancakes, this airy breakfast will have the kids flipping with excitement!

Course Breakfast, Dessert

Cuisine Japanese

Keyword breakfast, cloud, dairy-free, fluffy, Japanese, kid-friendly, pancakes, souffle

Prep Time 15

Cook Time 15

Total Time 30

Servings mini pancakes

Calories 40kcal

Author Marie Breton

Equipment

big non-stick pan with a lid

Ingredients

3 yolks
4 egg whites
4 tbsp flour
30 g powdered sugar
30 ml milk
½ tsp baking powder
¼ tsp vanilla extract
salt

Metric - US Customary

Instructions

Separate the yolk from the eggs, discarding one yolk.
In the yolk bowl, add the vanilla extract and milk and whisk.
In another bowl, mix the flour, baking powder, and salt. Sift the dry ingredients into the yolks, mix, and reserve.
Whisk the egg whites until soft peak forms, about the consistency of whipped cream. Take a spoon with a spatula and fold it in the yolk mixture gently, then add this yolk mix to the whites and fold gently until homogenous.
Bring a big non-stick pan to a low temperature, oil it gently, and wipe it off with a paper towel.
Add with the help of a piping bag, ladle or spoon into the pan, forming small pancakes. Add a tablespoon of water on the side and cover for 3-4 minutes. You can add a double layer on top after 2-3 minutes to make it extra thick, cover it and wait another 2 minutes before turning the pancakes and covering again for another 3-4 minutes.

Video

Notes

Add your favourite toppings, such as powdered sugar, maple syrup, berries, whipped cream, fruit syrup, or chocolate.

Nutrition