Japanese Pancakes

There are two key things you need to concentrate on if you want to make fluffy pancakes at home. One is the meringue – be sure that it’s well developed but not over beaten. The second one is how you cook them. Most of the recipes I see online use either frying pans on low heat or the exact same machines that they use in Japan: flat griddles with giant lids.

My first couple of attempts were with a frying pan with a lid. These didn’t work out for me – the heat of my gas stove, even on low, was too high. I don’t have one of those fun griddles (even though I want one) so I went with what I found at home: my crepe pan! It has a super low setting that worked perfectly. I don’t have a lid for it but my giant wok lid worked in a pinch. Fluffy pancake success! Serve them up with a dusting of icing sugar, whipped butter and maple syrup. You’ll be in heaven.

Ingredients:

1 egg yolk 18g

1 tbsp sugar 12g

2 tbsp milk 30g

3 tbsp flour 30g

1/4 tsp baking powder 1g

Whites

2 large egg whites 60g

1/8 tsp cream of tartar 0.4g

1.5 tbsp sugar 18g