🥞 Fluffy Japanese-Style Pancakes (Thick, Soft & Cloud-Like)

✨ Ingredients (Serves 2–3 / ~6 pancakes)

🥞 Pancake Batter

• 2 large eggs (separated: yolks & whites)
• 30 g sugar (divided: 15 g + 15 g)
• 60 ml milk
• 1/2 tsp vanilla extract
• 70 g all-purpose flour
• 1/2 tsp baking powder
• Pinch of salt

🍯 For Serving

• Butter
• Maple syrup or honey
• Powdered sugar (optional)

👩‍🍳 Step-by-Step Instructions (Detailed)

🔹 Step 1: Prepare egg yolk mixture

• In a bowl, whisk:
  • Egg yolks
  • 15 g sugar
• Mix until slightly pale.

👉 Add:

• Milk + vanilla → mix well

👉 Sift in:

• Flour + baking powder + salt
• Mix until smooth (no lumps)

🔹 Step 2: Make meringue (key to fluffiness)

• In another bowl, beat egg whites.
• When foamy → add remaining 15 g sugar gradually.
• Beat until stiff peaks form.

👉 Texture check:

• Lift whisk → peaks stand straight (not falling)

🔹 Step 3: Fold batter (important technique)

• Add 1/3 meringue into yolk batter → mix to loosen.
• Gently fold remaining meringue in 2 parts.

⚠️ Do NOT overmix
→ Keep air inside = fluffy pancakes

🔹 Step 4: Cook pancakes (low & slow)

• Heat pan on LOW heat.
• Lightly grease with butter or oil.

👉 Scoop thick batter into tall rounds.
👉 Optional: stack batter higher for thickness.

👉 Add 1–2 tbsp water to pan → cover with lid
→ creates steam = super soft texture

• Cook 4–5 minutes
• Flip gently
• Cook another 4–5 minutes

🔹 Step 5: Serve

• Stack pancakes
• Add butter on top
• Drizzle syrup generously

💡 Pro Tips (Make it PERFECT)

• Use low heat only → prevents burning before inside cooks
• Steam (add water + lid) → makes pancakes extra soft
• Don’t rush flipping → structure needs time to set
• Use ring molds → perfect tall shape

🔥 Final Result

• Texture: ultra soft, airy, slightly jiggly
• Inside: like a sponge cake but lighter
• Taste: mildly sweet, buttery, melts in your mouth