Japanese fluffy pancakes






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45 minutes


  1. Wheat flour (30 g)
  2. Sugar (20 g)
  3. Vinegar (1 tsp)
  4. Vanilla sugar (1 tsp)
  5. Tasteless oil (20g)
  6. Sweet milk (20 g)
  7. Salt (1 tsp)
  8. Egg yolks (2 pcs.)
  9. Egg whites (3 pcs.)

Course of action

  • Divide the egg whites and yolks into two different bowls.
  • Beat the egg yolks with oil, whole milk, salt and vanilla sugar.
  • Then add the flour to the egg yolk mixture and stir.
  • The egg whites are added to the vinegar and whisked together. Then add the sugar little by little until the whites are completely stiff. The whites must be as stiff as for cream buns/meringue.
  • The egg yolk mixture is added with 2 tbsp. of the whipped egg whites carefully.
  • Then carefully fold in the rest of the beaten egg whites.
  • Put the mass in a piping bag.
  • Light a pan and add oil/butter for frying.
  • Then spread the pancakes onto the pan (approximately 5 cm in diameter and 4 cm in height).
  • Bake the pancakes for 3-4 minutes on each side. Turn gently as you go to keep it fluffy.
  • Serve the pancakes immediately to keep the airiness of the pancakes.



Serve with...

Our history

We love when service helps to complete any dish and set the mood for the meal. At Seramikku, you can put together your own unique collection of Japanese ceramics, which you can use for serving your favorite dishes.

All ceramics are handpicked from Japan and come in limited quantities. Regardless of whether you prefer the ceramics to be the same - or are more into mixing different items - the selection consists of unique styles. We like the idea that you get something very special to put on your shelves at home.

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