FLUFFY JAPANESE PANCAKES
Fluffy. Light. Airy. Ethereal.
No, I’m not talking about puffy clouds on a perfect day, but about a new breakfast obsession that has been going around… Japanese pancakes.
If you’re spending your time on social medias, I’m absolutely convinced you’ve crossed paths with a video or two showing the steps of making these fluffy pancakes.
They’re a breakfast staple in Japan and come in a variety of heights, from tall-ish to skyscraper. And they are also versatile, with a variety of toppings to choose from, based on your tastes and what you may have on hand. Whipped cream with blueberries or blackberries, the options are limitless!
|2 large eggs||Servings|
|3/4 cup milk, plus 1-1/2 tablespoons||8|
|1 teaspoon vanilla extract||Preparation time|
|1-2/3 cups all-purpose flour||30 mins|
|1-3/4 teaspoons baking powder||Cooking time|
|3 tablespoons granulated sugar, plus 1 teaspoon||45 mins|
In a medium bowl, beat together eggs, milk, and vanilla until foamy. You are looking for a consistency that is light, foamy, frothy, and full of bubbles.
In another medium bowl, whisk together flour, baking powder, and sugar. Use a wooden spoon or spatula to lightly, but quickly fold into the liquid ingredients until just incorporated. Allow resting until slightly thickened, about 15 minutes.
Place a large skillet over medium-low heat and lightly grease with butter or oil. Once heated, pour 1/4 cup of the batter in prepared skillet. Once golden on bottom and bubbles begin to form on top, flip to the other side. Continue to cook until golden. Repeat with remaining batter.
Serve immediately topped with maple syrup, butter, whipped cream or fresh berries.