Cooklist AI
Japanese Cloud Pancakes
In honor of Japan, presenting our 'Japanese Cloud Pancakes' that are fluffy, jiggly, and super soft! An ideal breakfast, snack, or dessert that will sure to impress your loved ones at brunch.
4
17 min
TOTAL TIME
529
CALORIES
$1.08
PER SERVING
Ingredients
PANCAKE BATTER
2 SERVINGS
1/4 cup all purpose flour
SWEETENED WHIPPED CREAM
1/2 tsp vanilla extract
Directions
PANCAKE BATTER
5 min
PREP TIME
12 min
COOK TIME
17 min
TOTAL TIME
1
Separate the egg whites and yolks into two separate bowls.
2
In the yolks bowl, add milk, vanilla extract, and lemon zest and combine.
3
Sift flour and baking powder into the same mixture, and stir until no dry ingredients are visible.
4
Add vinegar to egg whites, then with a hand mixer, beat until frothy.
5
Gradually add sugar to egg whites and beat until stiff peaks form.
6
Combine 1/3 of the egg white mixture into the yolk mixture, gently folding until well incorporated.
7
Fold the rest of the egg white mixture into the batter without overmixing to maintain fluffiness.
8
Heat a nonstick pan over low heat and lightly grease it with oil.
9
Add two to three dollops of pancake batter into the pan, maintaining height.
10
Cover the pan with a lid and let the pancakes cook for about 7 minutes, or until the bottom is golden brown.
11
Flip the pancakes and cover the lid again. Cook for another 5-6 minutes until both sides are golden brown.
SWEETENED WHIPPED CREAM
12
To make whipped cream, mix heavy cream, sugar, and vanilla in a bowl.
13
Use a hand mixer to beat the mixture until it forms firm peaks.
14
Refrigerate until ready to serve with the pancakes.
Health Info
Macros
35g
CARBS
35g
FAT
16g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
1 Recipe for Japanese Pancakes
Frequently Asked Questions
Why aren't my Japanese pancakes fluffy?
What can I use if I don't have a ring mold?
Why are my Japanese pancakes raw in the middle?
How can I make my Japanese pancakes taste sweeter?
How can I prevent my pancakes from sticking to the pan?
How can I get my pancakes to rise more?
Can I substitute buttermilk in the recipe?
What other flavors can I add to my Japanese pancakes?
Why does my pancake batter look lumpy?
Can I make these pancakes in advance?
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