Name: Jiggly Japanese Pancakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 3 large eggs; 3 tablespoons milk; 1/2 teaspoon vanilla extract; 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; 3 tablespoons granulated sugar; 1/2 teaspoon lemon juice or 1/4 teaspoon cream of tartar; 1 tablespoon oil or melted butter (for greasing)

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Introduction

Jiggly Japanese pancakes are a delightful twist on the classic breakfast treat, known for their fluffy, soufflé-like texture and height. These light and airy pancakes are perfect for a special weekend brunch or whenever you want to impress with a unique yet simple dish.

Two tall, thick pancakes with a golden brown top layer and a light yellow, fluffy middle layer are shown side by side on a black speckled griddle pan. The edges of the pancakes have a slightly crispy, darker brown crust. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
3 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon lemon juice or 1/4 teaspoon cream of tartar
1 tablespoon oil or melted butter (for greasing)

Instructions

Step 1: Separate the eggs while cold, placing the yolks in one bowl and the whites in another. Let the egg whites rest at room temperature for 10–15 minutes.
Step 2: Using a mixer, beat the egg whites with lemon juice or cream of tartar. Gradually add the sugar and continue beating until stiff, glossy peaks form.
Step 3: In the yolk bowl, whisk together the milk and vanilla extract. Sift in the flour and baking powder, then gently mix until smooth.
Step 4: Add a spoonful of the meringue (beaten egg whites) to the yolk mixture to lighten it, then fold in the remaining meringue in three parts using a spatula, being careful not to deflate the batter.
Step 5: Preheat a non-stick skillet over low heat. Grease the skillet and ring molds with oil or melted butter, then place the molds in the skillet to warm.
Step 6: Spoon the batter into the molds, filling each about 75% full. Add a few drops of water to the skillet around the molds, cover with a lid, and cook for 4–5 minutes.
Step 7: Carefully flip the molds using a spatula and cook for another 4–5 minutes until golden and set.
Step 8: Remove the molds gently and serve the pancakes immediately with toppings such as powdered sugar, fresh berries, or whipped cream.

Tips & Variations

For extra height, make sure to gently fold the meringue into the batter to keep as much air as possible.
Use ring molds of different sizes to create a varied pancake stack presentation.
Try adding a pinch of matcha powder to the batter for a subtle tea flavor and lovely green hue.
If you don’t have ring molds, you can use metal cookie cutters or carefully shape the batter in the pan.

Storage

These pancakes are best enjoyed fresh as their fluffy texture diminishes over time. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave, but avoid overheating to prevent drying out.

How to Serve

A stack of two thick, fluffy pale yellow pancakes sits centered on a textured white plate. Golden syrup drizzles gently down the sides of the pancakes. On the top pancake, there is a dollop of creamy white whipped cream with two bright red, sliced strawberries placed on it, showing their juicy red inside and green leaves. A whole red strawberry with green leaves rests on the plate to the right side of the stack. In front of the plate is a gold fork with a black handle placed diagonally. The setting shows a white marbled surface and a white tiled wall blurred in the background, with white ceramic containers and a small white bowl with a spoon in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes without ring molds?

Yes, you can carefully pour the batter into a greased non-stick pan and create thick pancakes without molds, though they may not be as tall and uniform in shape.

What is the purpose of lemon juice or cream of tartar in the recipe?

Lemon juice or cream of tartar stabilizes the egg whites when beating, helping them to hold their shape and produce a fluffy meringue for the light texture of the pancakes.