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–+ servings
Jiggly Japanese Pancakes

Jiggly Japanese Pancakes that Will Wow Your Breakfast Game

Experience the magic of Fluffy Jiggly Japanese Pancakes, a healthier breakfast alternative that feels like indulging in a cloud.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 pancakes
Course: Breakfast
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Eggs separated
  • 2/3 cup Milk
  • 1 teaspoon Vanilla Extract
  • 1 cup Cake Flour
  • 2 teaspoons Baking Powder
  • 2 tablespoons Sugar
  • 1 teaspoon Lemon Juice or Cream of Tartar
  • 1 tablespoon Vegetable Oil or Butter for greasing

Equipment

  • Non-stick skillet
  • Electric mixer
  • Whisk
  • Spatula
  • Ring molds

Method
 

Step-by-Step Instructions
  1. Prepare Your Ingredients: Separate the egg whites and yolks into two bowls. Pre-measure the ingredients.
  2. Mix the Egg Yolks: Beat yolks with sugar, milk, and vanilla until pale and creamy, about 2-3 minutes.
  3. Combine Dry Ingredients: Sift in cake flour and baking powder, gently whisk until combined.
  4. Whip the Egg Whites: Beat egg whites with lemon juice or cream of tartar until stiff peaks form, about 3-5 minutes.
  5. Fold in the Egg Whites: Gently fold whipped egg whites into yolk mixture by thirds.
  6. Cook the Pancakes: Grease skillet, pour in batter, cover, and cook on low for 4-5 minutes.
  7. Flip and Finish Cooking: Carefully flip pancakes and cook for another 4-5 minutes until puffed and golden.
  8. Serve with Toppings: Serve warm with fresh fruit, whipped cream, or syrup.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 130mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 300IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Tips: Ensure stiff peaks in egg whites, cook on low heat, use gentle folding, use ring molds for even shapes, and serve immediately.

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