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Recipe : Fluffy Japanese Pancakes


  • 5 tablespoon flour
  • 1 ½ tablespoon skim milk
  • 1 tablespoon unsalted butter melted
  • ½ teaspoon vanilla extract
  • 2 ½ tablespoon granulated white sugar
  • 2 large eggs egg whites and egg yolks separated
  • ¼ teaspoon cream of tartar


  • Warm a non-stick pan on low heat as you prepare the batter.
  • In a bowl, add milk, melted butter, vanilla, and egg yolks.
  • Sift in cake flour.
  • Mix with a whisk until batter is smooth and the mixture is a pale yellow.
  • In the bowl of a stand mixer, add egg whites, sugar and cream of tartar.
  • Whip until stiff peaks form.
  • Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter.
  • Gently fold the meringue into the batter until there are no more white streaks.
  • Add two ring moulds to a large frying pan.
  • Spray the insides of the ring moulds with cooking oil spray.
  • Fill each ring mould between ½ to ⅔ full with batter.
  • Add ½ tablespoon of water to each side of the pan.
  • Place a lid on top of the pan and allow to cook about 4-5 minutes.
  • Use a spatula flip the pancakes (while still in their moulds).
  • Cover and cook for another 3-4 minutes until pancakes are completely cooked and golden brown on both top and bottom.
  • Place pancakes onto plate gently pushing them out of the moulds.