Eggs, kefir, vanilla, and firmly whipped egg whites transform a simple batter into tall, exceptionally fluffy pancakes. Thanks to slow cooking and steaming under a lid, they stay soft, moist, and gain their signature cloud-like shape.
This recipe relies mainly on gently folding in the egg whites and keeping the pan at a truly low temperature. Simply layer the batter into tall mounds, add a splash of water, and let the pancakes cook slowly. Serve them warm with maple syrup, butter, or fresh fruit to taste.
What You’ll Need
For the batter:
- 4 eggs, yolks separated from whites,
- 60 g plain flour,
- 50 g granulated sugar,
- 45 ml kefir or buttermilk,
- 4 g baking powder,
- 1 teaspoon vanilla extract,
- a pinch of salt.
For frying and finishing:
- a little oil for greasing the pan,
- a few tablespoons of water for steaming,
- maple syrup, melted butter, or fresh fruit for serving.
The given amount makes about 6 tall pancakes.
Step-by-Step Preparation:
1. Separating the eggs: Carefully separate the yolks from the whites, making sure no yolk gets into the whites. For firmer egg whites, you can place the whites in the freezer for 10–15 minutes before whipping.
2. Preparing the yolk mixture: Place the yolks in a bowl and whisk them together with kefir or buttermilk and vanilla extract. Mix until smooth and all the wet ingredients are well combined.
3. Adding dry ingredients: Sift the plain flour together with the baking powder and part of the salt into the yolk mixture. Gently mix everything into a smooth, rather thick batter without lumps, but avoid overmixing.
4. Whipping the egg whites: Start whisking the egg whites with the remaining salt. Once they become foamy, gradually add the sugar in small portions and continue whisking until you have very firm, smooth, and glossy peaks.
5. Combining the batter: Fold the firm egg whites into the yolk base in two or three batches. Use a spatula and gently fold the mixture from the bottom up to keep as much air in the batter as possible, so the pancakes don’t deflate during cooking.
6. Heating the pan: Heat a non-stick pan over a very low temperature and lightly grease the surface with oil. If the pan is too hot, the pancakes will brown quickly on the outside while the tall center remains undercooked.
7. Shaping the pancakes: Using a spoon or piping bag, place the batter onto the pan in tall mounds. Leave enough space between each portion so they can be easily flipped and steam can circulate freely around the batter.
8. Steaming the first side: Add 1–2 tablespoons of water to the empty spaces in the pan, making sure not to pour it directly onto the batter. Immediately cover the pan with a lid and let the pancakes steam over very low heat for about 4–5 minutes.
9. Flipping and finishing: Once the pancakes are golden on the bottom and the surface is slightly set, very carefully flip them over. Add another spoonful of water, cover the pan again, and cook for another 3–4 minutes to ensure they are heated through the center.
10. Serving: Transfer the finished pancakes to a plate and serve them while still warm. Top with maple syrup, melted butter, or fresh fruit to taste, letting their delicate vanilla flavor shine.
How to Keep the Pancakes Fluffy
The most important thing is firm egg whites and gently folding them into the yolk mixture. Do not mix the batter vigorously or for too long. As soon as the mixture is uniform, start cooking the pancakes right away to prevent the trapped air from escaping.
Flip the tall mounds only when the surface is slightly set. Use a wide spatula and work slowly, as moving too quickly can damage the delicate batter.
Most Common Mistakes When Frying
The pan must not be too hot. Japanese pancakes are tall and need slow, gentle heating under a lid. Only add water to the empty parts of the pan and cover it immediately after, so the steam helps cook the batter evenly.
What to Serve with the Pancakes
The delicate vanilla flavor pairs perfectly with maple syrup and a bit of melted butter. For a fresher option, add some fresh fruit. Serve the pancakes immediately after cooking, when they are hottest and fluffiest.
