Air Japanese pancakes

Recipe photo: Bloated Japanese Pancakes An unusual version of pancakes. The peculiarity of these fluffy pancakes is the addition of whipped egg whites to the batter, which makes the finished pancakes airy and exceptionally tender. They are also distinguished by a special way of frying.  


Eggs (large) - 2 pcs.

Milk - 25 ml

Wheat flour - 50-60 gr (2 tablespoons)

Baking powder - 0,5 teaspoon

Sugar - 40 grams (about 2 tablespoons)

Salt - 1 pinch

Lemon juice - 1 tsp.

Vegetable oil (for frying) - 1 tsp.


For serving (as desired):

Honey - to tast

Prepare the ingredients.

Mix the wheat flour and baking powder.

Separate the egg whites from the yolks.

In a deep bowl, combine the yolks and milk.

Knead in the flour and baking powder in batches, stirring the mixture each time.

Mix well so that there are no lumps.

In a separate container, whisk egg whites with salt and lemon juice (I added it, although in the recipes for these pancakes there is usually not). Beat with a mixer on low speed for 2-3 minutes, until you get a stable foam.

In small batches, in 3-4 batches, add the sugar to the whipped whites, continuing to whip the whites until stiff peaks (about 3-4 minutes more).

Gradually incorporate the whipped whites into the batter, adding about 1 tbsp.

Mix the dough gently, from bottom to top, to keep the mixture airy and puffy.

Heat a non-stick skillet over medium heat, lightly grease with vegetable oil and blot excess oil with a paper towel.

Reduce the heat to low, and place the batter in the pan - 2 tbsp for each pancake at first.


Pour 1-2 tsp water in the bottom of the pan (to get steam as it cooks). Cover the pan with a lid and cook the pancakes over low heat for 2-3 minutes, until their surface is matted.


When the surface of the pancakes are matte, add more batter, about 1 tbsp per piece. Cook the pankakes under a lid for another 2-3 minutes.

Then gently flip the pankakes with a spatula to the other side. Cover the pan with a lid and cook over low heat for about 5-6 more minutes, until browned.

Touch the side of the pancake with your fingertip: if the dough is springy and not sticking to your finger, it's done.

Repeat the process with the remaining dough. I ended up with 6 pancakes from the above products.

The Japanese pancakes are ready. They fall off a little after frying but stay fluffy and puffy.

Place them on a plate and serve, drizzled with honey if you want.

Bon appetit