Fluffy Japanese Pancakes

By Ben · cooked up in Sprig

Egg whites whipped to soft peaks make these pancakes rise like little golden clouds on the griddle. Cake flour and buttermilk create an incredibly tender crumb that practically melts on your tongue, while a hint of vanilla adds warmth to each bite. They're the kind of breakfast that transforms a lazy Sunday morning into something special.

Ingredients

• 1¼ cups cake flour, sifted
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

• 3 large eggs, separated
• ¾ cup buttermilk, room temperature
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

• 2 tablespoons neutral oil
• Butter for serving
• Maple syrup for serving

Instructions

1. Whisk together cake flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk egg yolks with buttermilk, melted butter, and vanilla until smooth.
2. In a clean bowl with clean beaters, whip egg whites to soft peaks that hold their shape but still look glossy and smooth. Don't overbeat or they'll become grainy.
3. Pour the wet ingredients into the dry ingredients and gently whisk until just barely combined - the batter should look lumpy and rough. Fold in one-third of the whipped egg whites to lighten the mixture, then gently fold in the remaining whites in two additions until just incorporated.

1. Heat a nonstick pan or griddle over low heat and brush lightly with oil. Use a ¼ cup measure to portion the batter onto the pan, leaving space between pancakes as they'll puff up significantly.
2. Cover the pan with a lid and cook for 3-4 minutes until the bottoms are golden and the tops look slightly set. Flip carefully with a wide spatula and cook covered for another 2-3 minutes until golden and cooked through.
3. Transfer to plates immediately and serve with butter and maple syrup while hot and at their fluffiest peak.

Chef's tips

Nutrition (per serving, estimated)

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