Japanese Jiggly Pancakes
Japanese Jiggly Pancakes
Ingredients
For the Batter
- 3 egg yolks
- 1 tablespoon granulated sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour, sifted
- 1/2 teaspoon baking powder
For the Meringue
- 3 egg whites
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar, optional, for stability
For Cooking and Serving
- 1 teaspoon vegetable oil, or butter, for greasing
- 1/4 cup water, for steaming
- as needed powdered sugar, for dusting
- as needed maple syrup, for serving
- as needed fresh berries, for garnish
Instructions
- 1
In a large bowl, whisk together the egg yolks and 1 tablespoon of granulated sugar until light and creamy. Stir in the milk and vanilla extract until well combined.
⏱️ 3 min
- 2
Sift the all-purpose flour and baking powder into the egg yolk mixture. Gently fold until just combined. Be careful not to overmix, as this can lead to tough pancakes.
⏱️ 2 min
- 3
In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar (if using) and gradually add the remaining 2 tablespoons of granulated sugar, beating until stiff peaks form. The meringue should be glossy and hold its shape.
⏱️ 5 min
- 4
Gently fold 1/3 of the meringue into the egg yolk batter to lighten it. Then, carefully fold in the remaining meringue in two additions until no streaks remain. Be gentle to maintain the airiness of the batter.
⏱️ 5 min
- 5
Lightly grease a non-stick pan or griddle with vegetable oil and heat over very low heat. If using metal rings, lightly grease the insides of the rings as well.
⏱️ 1 min
- 6
Spoon large dollops of batter into the pan, forming thick pancakes. If using rings, fill them about 3/4 full. Add 1/4 cup of water to the pan, cover immediately with a lid, and cook for 5-7 minutes until the tops are slightly set.
⏱️ 7 min
- 7
Carefully flip the pancakes (or remove rings and flip). Add another splash of water to the pan, cover, and cook for another 5-7 minutes, or until golden brown and cooked through. The pancakes should be very fluffy and jiggly.
⏱️ 7 min
- 8
Remove the pancakes from the pan and let them rest for a few minutes on a wire rack. This helps them retain their shape and fluffiness.
⏱️ 10 min
- 9
Serve immediately, dusted with powdered sugar and drizzled with maple syrup. Garnish with fresh berries if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Jiggly Pancakes
For the Batter
- 3 egg yolks
- 1 tablespoon granulated sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour, sifted
- 1/2 teaspoon baking powder
For the Meringue
- 3 egg whites
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar, optional, for stability
For Cooking and Serving
- 1 teaspoon vegetable oil, or butter, for greasing
- 1/4 cup water, for steaming
- as needed powdered sugar, for dusting
- as needed maple syrup, for serving
- as needed fresh berries, for garnish
Instructions
- 1
In a large bowl, whisk together the egg yolks and 1 tablespoon of granulated sugar until light and creamy. Stir in the milk and vanilla extract until well combined.
⏱️ 3 min - 2
Sift the all-purpose flour and baking powder into the egg yolk mixture. Gently fold until just combined. Be careful not to overmix, as this can lead to tough pancakes.
⏱️ 2 min - 3
In a separate clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar (if using) and gradually add the remaining 2 tablespoons of granulated sugar, beating until stiff peaks form. The meringue should be glossy and hold its shape.
⏱️ 5 min - 4
Gently fold 1/3 of the meringue into the egg yolk batter to lighten it. Then, carefully fold in the remaining meringue in two additions until no streaks remain. Be gentle to maintain the airiness of the batter.
⏱️ 5 min - 5
Lightly grease a non-stick pan or griddle with vegetable oil and heat over very low heat. If using metal rings, lightly grease the insides of the rings as well.
⏱️ 1 min - 6
Spoon large dollops of batter into the pan, forming thick pancakes. If using rings, fill them about 3/4 full. Add 1/4 cup of water to the pan, cover immediately with a lid, and cook for 5-7 minutes until the tops are slightly set.
⏱️ 7 min - 7
Carefully flip the pancakes (or remove rings and flip). Add another splash of water to the pan, cover, and cook for another 5-7 minutes, or until golden brown and cooked through. The pancakes should be very fluffy and jiggly.
⏱️ 7 min - 8
Remove the pancakes from the pan and let them rest for a few minutes on a wire rack. This helps them retain their shape and fluffiness.
⏱️ 10 min - 9
Serve immediately, dusted with powdered sugar and drizzled with maple syrup. Garnish with fresh berries if desired.
⏱️ 2 min