Discover the secret of irresistibly fluffy Japanese pancakes

Do regular pancakes no longer satisfy you? Are you looking for something extraordinary that will impress both you and your guests? I have a suggestion for you—Japanese fluffy pancakes! These exceptionally airy and delicate pancakes resemble sponge cake more than traditional pancakes.

Pancakes are a popular dish worldwide, and each culture has its unique approach to this classic treat. In France, thin, delicate crepes reign supreme; in the United States, hearts are won over by pancakes; and in Japan, fluffies rule – incredibly fluffy, cloud-like Japanese pancakes. These extraordinary pancakes stand out due to their exceptional texture and unique taste, enriched with the aroma of lemon. When prepared correctly, Japanese fluffy pancakes are a true feast for the palate.

Japanese pancakes, known as fluffies, resemble small, fluffy sponge cakes that rise in the pan. Their secret lies in the proper preparation of the batter and frying technique. This makes the pancakes incredibly light and fluffy, almost melting in the mouth.

To prepare Japanese pancakes, you will need:

• 4 oz flour,
• 5 fl oz buttermilk,
• 1 oz melted butter,
• 1/2 teaspoon baking powder,
• 1/4 teaspoon baking soda,
• 1 yolk,
• 3 egg whites,
• a pinch of salt,
• 1 oz sugar,
• zest of half a lemon.

Preparing the batter

1. Mixing wet and dry ingredients: In a bowl, mix together the buttermilk, melted butter, yolk, and grated lemon zest. Sift the flour, baking powder, and baking soda in another bowl. Then, gently combine the wet ingredients with the dry, stirring until you achieve a uniform batter.
2. Whipping the egg whites: Beat the egg whites to stiff peaks with a pinch of salt. You can add lemon juice to stabilise the foam. Gently fold the beaten whites into the batter, careful not to lose too much air, giving the pancakes their fluffiness.

Frying Japanese pancakes

1. Frying in the pan: Heat and grease the pan. Place small portions of batter on the hot surface, forming small pancakes. Fry the pancakes for about 3 minutes on each side until they turn golden brown. It's important not to press down on the pancakes while frying, so they retain their fluffiness.
2. Serving: Japanese pancakes taste best after frying when still warm and fluffy. Serve them with your favourite toppings – fresh fruits, whipped cream, powdered sugar, maple syrup, agave syrup, or classic honey. They also go well with chocolate cream.

Japanese pancakes are a dish that enchants not only with taste but also with appearance. Fluffy as a cloud, light, and delicate, they're a treat that's hard to resist. Their versatility makes fluffy pancakes perfect for a dessert, breakfast, or even a light lunch. Experiment with different toppings to find your favourite combination.