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Jiggly Japanese Pancakes Recipe

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4.4 from 70 reviews

Jiggly Japanese Pancakes are a delightful twist on traditional pancakes, known for their fluffy, souffle-like texture and tall, airy appearance. These pancakes are made by folding meringue into a light batter and cooking them slowly in a greased skillet with ring molds to achieve their signature jiggle and height. Perfect for a special breakfast or brunch, they are best served warm with toppings like powdered sugar, berries, or whipped cream.

Ingredients

Scale

For the Pancakes

  • 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

  1. Separate the eggs: Carefully separate the eggs while they are cold, placing the yolks in one bowl and the whites in another. Allow the egg whites to rest at room temperature for 10–15 minutes for better meringue volume.
  2. Prepare the meringue: Beat the egg whites with lemon juice or cream of tartar as a stabilizer. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form, indicating a perfect meringue.
  3. Make the yolk batter: In the bowl with egg yolks, whisk together milk and vanilla extract. Sift in the all-purpose flour and baking powder, then gently mix until you get a smooth batter without lumps.
  4. Combine batter and meringue: Add a spoonful of the prepared meringue to the yolk batter to lighten it. Then, carefully fold in the remaining meringue in three parts using a spatula to retain the airy texture.
  5. Preheat skillet and molds: Preheat a non-stick skillet over low heat. Grease the skillet and ring molds with oil or melted butter, then place the molds into the skillet to warm.
  6. Cook the pancakes (first side): Spoon the batter into the warmed ring molds, filling each about 75% full. Add a few drops of water into the skillet around the molds to create steam, cover with a lid, and cook gently for 4–5 minutes.
  7. Cook the pancakes (second side): Gently flip the molds with a spatula to cook the other side. Continue cooking for another 4–5 minutes until the pancakes are golden and fully set.
  8. Serve: Carefully remove the pancakes from the molds and serve immediately. Top with powdered sugar, fresh berries, or whipped cream as desired.

Notes

  • Ensure the egg whites are at room temperature before whipping for maximum volume in the meringue.
  • Low heat is essential to cook the pancakes slowly, allowing them to rise and set without burning.
  • The water drops around the molds create steam to help cook the pancakes evenly and keep them moist.
  • If ring molds are unavailable, you can form free-shape pancakes but may lose the height and jiggle effect.
  • Serve immediately for the best fluffy texture, as pancakes tend to deflate on standing.

Keywords: jiggly Japanese pancakes, souffle pancakes, fluffy pancakes, Japanese breakfast, souffle-style pancakes

Find it online: https://leofoster.com/jiggly-japanese-pancakes-recipe/