Fluffy Pancakes
These Japanese-style fluffy pancakes are incredibly light, soft, and airy as soft as a cloud thanks to a delicate meringue folded into the batter. The key is gentle heat and covered cooking, which allows the pancakes to rise beautifully while cooking through without becoming dry.
Yield: 6 pancakes
Prep time: 15 minutes
Cook time: 7–8 minutes per batch
Ingredients
For the batter
35 g egg yolks (about 2 egg yolks)
30 g whole milk
45 g all-purpose flour
2 g baking powder
1 pinch of salt
For the meringue
90 g egg whites (about 3 egg whites)
40 g sugar
Equipment
2 mixing bowls
Whisk
Rubber spatula
Electric hand mixer or stand mixer
Nonstick skillet with a lid
Thin spatula
Instructions
1. Make the batter
In a mixing bowl, whisk together the egg yolks and milk until smooth.
Sift in the flour and baking powder, then whisk just until combined and smooth. The batter should be thick and homogeneous. Do not overmix once the flour has been incorporated.
2. Make the meringue
Place the egg whites in a clean, dry bowl. Add the salt. Whip on medium speed until the whites become foamy.
Gradually add the sugar in three additions, allowing a few seconds of mixing between each addition.
Continue whipping until you have a smooth, glossy and soft meringue. Avoid whipping the whites until they are very stiff, as this will make them harder to fold into the batter and can result in a less even texture.
3. Fold in the meringue
Add about one-third of the meringue to the egg yolk batter. Whisk it in to loosen the batter. You can mix this first addition more firmly.
Add the remaining two-thirds in two additions, gently folding with a rubber spatula. Fold from the bottom of the bowl upward while turning the bowl as you go. The finished batter should be thick, airy and mousse-like, but still soft enough to pipe or spoon into the pan.
4. Cook the pancakes
Heat a nonstick skillet over very low heat. Lightly grease the pan with a small amount of neutral oil or butter.
Spoon or pipe the batter into small, tall mounds. If using a piping bag, pipe a first layer, then add a little more batter on top.
Cook for approximately 3–4 minutes over very low heat (you can add a few drops of water to the empty space in the pan, then immediately cover with the lid. The steam helps cook the center while keeping the outside from browning too quickly.) The pancakes should have risen and the surface should begin to look set.
Carefully slide a thin spatula underneath each pancake and gently flip.
Cover the pan again and cook for another 3–4 minutes. The pancakes should remain tall and feel light and springy. To check for doneness, gently press the top of a pancake. It should feel soft and spring back slowly. Serve immediately.
Mathilde's Tips
1. Don't over-whip the egg whites.
A glossy, soft meringue is easier to fold in and gives the pancakes a lighter, more even texture.
2. Fold gently.
Once the meringue is incorporated, avoid overmixing. You want to keep as much air in the batter as possible.
3. Keep the heat very low.
This is probably the most important step. If the pan is too hot, the outside will brown before the center has time to cook.
4. Keep the pan covered.
The steam helps the pancakes cook through while keeping them soft and fluffy.
5. Don't press the pancakes when flipping.
Use a thin spatula and flip them gently without flattening them.
6. Serve them right away.
These pancakes are at their best straight from the pan, when their texture is at its lightest and fluffiest.