Cloud-like, wobbly pancakes that melt in your mouth—just like the ones in Tokyo cafes!
📝 Ingredients (Makes 4-5 pancakes)
Yolk Mixture:
- 2 large egg yolks
- 1 tbsp sugar
- ½ tsp vanilla extract
- 2 tbsp milk (whole or plant-based)
- 4 tbsp cake flour (or AP flour + ½ tbsp cornstarch)
- 1 pinch salt
Meringue:
- 2 large egg whites
- 1 tbsp sugar
- ½ tsp lemon juice (or vinegar, to stabilize)
Extras:
- Butter/oil for greasing
- Powdered sugar & berries for serving
👩🍳 Instructions
1️⃣ Prep Yolk Batter
- Whisk yolks + sugar until pale.
- Add vanilla + milk, then sift in flour + salt. Mix until smooth.
2️⃣ Make Meringue
- In a clean bowl, beat egg whites + lemon juice until frothy.
- Gradually add sugar, beat to stiff peaks (bowl upside-down test!).
3️⃣ Fold & Cook
- Gently fold ⅓ meringue into yolk mix. Repeat with remaining.
- Heat pan on low, grease lightly. Use a ring mold or free-pour:
- Spoon batter into tall mounds (3″ wide).
- Add 1 tsp water around pancakes, cover, cook 6-7 mins.
- Flip carefully, cover, cook 5 mins more.
4️⃣ Serve
- Dust with powdered sugar, add berries & maple syrup!
🌟 Pro Tips
✔ Room-temp eggs whip better.
✔ Don’t peek! Steam ensures rise.
✔ No cake flour? Substitute: 1 tbsp cornstarch + 3 tbsp AP flour per ¼ cup.
FAQ
- Why did my pancakes deflate?
Overmixed batter or opened lid too soon.
- Can I make these without eggs?
No, meringue is essential for lift. Try regular pancakes instead.
- Make-ahead tip?
Best fresh, but batter keeps 1 hour in fridge (cook immediately after folding meringue).
