Description
Jiggly Japanese Pancakes are fluffy, tall, and soft pancakes made by folding meringue into a simple batter and cooking them slowly in ring molds on the stovetop. These sweet, airy pancakes have a light texture and can be topped with powdered sugar, berries, syrup, or whipped cream for a delightful breakfast or dessert treat.
Ingredients
Scale
Egg Mixture
- 2 large eggs, separated
- 2 tablespoons sugar
- 2 tablespoons whole milk
- ¼ cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon vanilla extract
- ½ teaspoon lemon juice or cream of tartar
For Cooking
- Oil or butter for greasing the molds and skillet
- 2 tablespoons water (for steaming in skillet)
Optional Toppings
- Powdered sugar
- Berries
- Maple syrup
- Whipped cream
Instructions
- Prepare the cooking setup: Lightly grease the ring molds with oil or butter, then place them in a nonstick skillet over low heat and cover with a lid. Allow the skillet and molds to preheat while preparing the batter.
- Make the meringue: Separate the egg whites from the yolks. Add lemon juice or cream of tartar to the whites to stabilize them. Beat the whites until they become foamy, then gradually add sugar and continue whipping until stiff, glossy peaks form.
- Prepare the yolk batter: In a separate bowl, whisk together the egg yolks, whole milk, and vanilla extract until combined. Sift in the cake flour and baking powder, then gently mix to form a smooth batter.
- Fold meringue into batter: Carefully fold the stiff meringue into the yolk batter in three additions. Use a light hand to avoid deflating the meringue, maintaining airiness for the jiggly texture.
- Fill the molds: Spoon the combined batter into the preheated ring molds, filling each about three-quarters full and slightly mounded at the top.
- Cook the pancakes – first side: Pour 2 tablespoons of water into the skillet outside the molds to create steam, then cover with the lid. Cook on low heat for 4 to 5 minutes to allow the pancakes to rise and set.
- Flip and cook the second side: Carefully flip the ring molds using tongs or a spatula, then cover and steam-cook for another 4 to 5 minutes until the pancakes are cooked through and golden.
- Serve: Gently remove the pancakes from the molds, plate them, and top with your favorite optional toppings such as powdered sugar, berries, maple syrup, or whipped cream.
Notes
- Use ring molds to achieve the signature tall and fluffy shape of Japanese pancakes.
- Cooking on low heat with steaming helps keep the pancakes soft and prevents burning.
- Folding the meringue gently preserves air bubbles for maximum fluffiness.
- If ring molds are not available, improvised molds from aluminum foil may be used.
- Enjoy these pancakes fresh for optimal texture; they can be reheated gently on the skillet if needed.
