The Two Secrets of Fluffy Japanese Pancakes — Upgraded Recipe

Kitchen Tools I Cook With: https://amzn.to/47KTh6J

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Ingredients:

– 2 eggs
– 2 tablespoons milk (30 g)
– 2 tablespoons all-purpose flour (25 g)
– 2 tablespoons sugar (30 g)
– 1/2 tablespoon cornstarch (5 g)
– 1/2 teaspoon baking powder (3 g)
– 1/4 teaspoon cream of tartar (~1 g) — or 1 teaspoon lemon juice

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Key Tips:

1. Whip the egg whites thoroughly until they reach a glossy, almost stretchy consistency. For me, this takes about 5 minutes on medium speed (3 out of 5 on my mixer).
If the egg whites are under- or over-whipped, the batter will spread and lose its shape.

2. Cook on the lowest heat on a preheated pan.
If the heat is too high, the pancakes will deflate quickly.
If you have a thermometer, aim for a pan temperature of 300–320°F (150–160°C).

Extra Tips:

1. Make sure the pan is fully preheated for a few minutes before cooking.

2. You can place the egg whites in the freezer for 10 minutes before whipping to help stabilize them—just make sure they don’t freeze.

Hi everyone! Today we’re putting a little 
twist on Japanese pancakes. So, grab two eggs and separate the whites from the yolks. Make sure you do this carefully. Even just a tiny bit of yolk can mess it all up. We’re still working with simple 
ingredients in this version. But to get the pancakes just right, there are a few tricks you gotta know. I’ll show you what they are — along with the right way to do it and how not to do it. Pop the egg whites in the 
freezer, for about 10 minutes. Cold egg whites whip into a more stable foam, 
helping your pancakes stay tall and fluffy. Add two tablespoons of milk 
to the bowl with the yolks. Now whisk those yolks and milk 
together until fully combined. The milk helps loosen the yolks and makes the batter smoother. Next up, toss in 2 tablespoons 
of all-purpose flour. Then, add half a tablespoon of cornstarch. This helps improve the texture and keeps everything nice and light. And add half a teaspoon of baking powder to give your pancakes a little extra lift. Now whisk it all together. The batter’s gonna be thick and 
might get stuck in the whisk a bit, but that’s totally fine. This is what it should look like. Take those egg whites out of the freezer and start beating them on 
low until they turn foamy. As soon as the foam shows up, toss in a quarter teaspoon of cream of tartar. It helps the meringue keep its shape. You can swap cream of tartar 
for a teaspoon of lemon juice. Once the egg whites start to thicken, 
turn the mixer up to medium speed and gradually add the sugar. A couple minutes in, and the egg whites 
seem to be looking good at this point. This is what we’ve got after two minutes. You might think we’re done, but not really. If we use the egg whites now, even if they just reached stiff peaks, our batter will end up too runny. That’s why we need to keep beating the egg whites until they thicken and turn glossy. It takes me about 5 minutes. And here’s what you’re aiming for. The egg whites should hold 
their shape and stay put, even if you turn the bowl upside down. See how it sticks to the 
spatula and doesn’t slide off? Even when I flip it over, it holds its shape. That’s exactly what we need. Alright, time to bring the two mixtures together. Add a spoon or two of the 
fluffy whites into the yolk mix. Use a whisk to mix everything together until it’s smooth and combined. You just wanna loosen up the mixture a bit. Hmmm, could be better than that. So I’m adding a bit more egg white. And I’m gonna give it another quick whisk. This is the consistency we’re going for— thinner, but not watery. Now pour this mixture into 
the rest of the egg whites. And now comes the important part. Use a silicone spatula to gently fold it in. Do not use a mixer or a whisk. The two mixtures should come together, but without losing that airy texture. Here it is — nice and smooth. When you flip it over, it stays 
put and doesn’t slide off. That’s exactly how the batter should be. Now here’s another key part — the heat. You want to cook these on low. Just like this. If it’s too high — even slightly — 
the pancakes will puff up too fast… and then collapse just as fast. So keep the heat low for the best results. Next, lightly grease the pan — just a thin layer. I recently got this oil spray — super handy, and way easier than pouring 
straight from a bottle. If you want one too, there’s a 
link in the description below. While the pan is heating up, transfer the batter into a piping bag. If you don’t feel like using a piping bag, just spoon the batter straight onto the pan. When piping the batter, leave some space. Pancakes will puff up and might stick together. Now add a few drops of water. This creates steam, which helps 
the pancakes puff up nicely. Cover with a lid and don’t lift 
it for the first 3 minutes, or your pancakes will collapse. Cooking time really depends on your stove’s heat. In my case, I cooked them 
for 7 minutes on one side. Now gently flip the pancakes. You’ll know they’re ready to flip when the batter has set and they hold their shape. If they’re still too soft 
or sticking to the spatula, cover them back up and cook 
for another minute or two. Then add a few drops of water again, cover with the lid, and cook the other side. I cooked mine for about 3 minutes. And here they are. Our perfectly fluffy pancakes. Check this out, guys. Perfectly puffed and smelling amazing. Now let’s stack them up on a nice plate. The pancakes are amazing on their own. But feel free to add your favorite toppings. Remember, the secret to fluffy Japanese pancakes is perfectly whipped egg whites and cooking them over low heat. This gives you that soft, fluffy texture —light, tender, and delicious. Thanks for watching! Don’t forget to like, subscribe, 
and come back for more.