Light and airy Japanese pancakes
A detailed, step‑by‑step guide to preparing classic, airy Japanese pancakes, where the light, fluffy texture is achieved by whipping the egg whites and gently folding them into the batter. The pancakes are cooked slowly over low heat with steam, keeping them moist and tall.
IntermediateJapaneseServes 2
Printable version with shopping checklist
Source Video
45m
Prep
17m
Cook
10m
Cleanup
1h 12m
Total
Cost Breakdown
Total cost:$1.35
Per serving:$0.68
Critical Success Points
- • Separating egg whites without contaminating them with yolk.
- • Refrigerate egg whites before beating.
- • Beating egg whites to stiff peaks without overbeating.
- • Carefully fold the batter to retain the incorporated air.
- • Cooking pancakes over very low heat, using steam, and keeping the lid closed.
Safety Warnings
- • Take care when handling hot pans to prevent burns.
- • Avoid overbeating the egg whites, as this can cause the batter to collapse.
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