Light textured pancakes

    15 min

    Thick fluffy pancakes based off a Japanese recipe. The trick is to whip the egg whites as if you are making a meringue. This recipe makes roughly 3 pancakes but you can double the ingredients for more.

    London, England, UK
    3 people made this

    Makes: 3 pancakes

    • 1 egg
    • 70g plain flour
    • 40g sugar
    • 1/2 teaspoon baking powder
    • 1 teaspoon vanilla extract (optional)
    • 2 to 3 tablespoons milk
    • 20g butter, melted

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Separate the egg white from the egg yolk and beat egg white with an electric whisk until mixture forms stiff peaks.
    2. Mix the flour, sugar, baking powder, vanilla, milk and butter little by little in the egg yolk, mixing until combined. Do not mix too much or pancakes may become rubbery.
    3. Carefully fold the egg yolk mixture in with the egg whites until combined. Make sure most of the meringue-y consistency is kept.
    4. Put the frying pan on high heat until hot. Reduce heat to low and grease the pan with butter or oil. Place a ladle full of the mixture onto the pan.
    5. Flip over once bubbles begin to form on the top of the pancake. Usually after a minute. Cook for a few seconds more and remove from pan. Repeat with the rest of the mixture.
    6. Serve pancakes hot however desired or spread Nutella® over pancakes, place caramelised banana pieces on top and lavish with cream!


    To make caramelised banana simply melt a knob of butter on a high heat with some sugar and place chopped bananas on, leaving to fry for 30 seconds on each side.

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