Japanese fluffies: A step-by-step guide to perfect pancakes

Do regular pancakes no longer satisfy you? Are you looking for something special that will amaze both you and your guests? I have a suggestion for you—Japanese fluffies! These incredibly fluffy and delicate pancakes have a consistency more like a sponge cake than a traditional pancake.

Pancakes are a popular dish worldwide, and each culture has its unique approach to this classic treat. In France, thin, delicate crepes reign supreme; in the United States, people love traditional pancakes; and in Japan, fluffies – incredibly fluffy, light-as-a-cloud Japanese pancakes – are all the rage. These extraordinary pancakes stand out for their unique texture and exceptional flavour, enriched with the aroma of lemon. Properly prepared, Japanese fluffy pancakes are a true feast for the palate.

Japanese pancakes, known as fluffies, resemble small, fluffy sponge cakes that literally rise on the skillet. Their secret lies in the proper preparation of the batter and the frying technique, which results in incredibly light and fluffy pancakes that almost melt in your mouth.

To make Japanese pancakes, you will need:

• 125 grams of flour,
• 150 millilitres of buttermilk,
• 25 grams of melted butter,
• 1/2 teaspoon of baking powder,
• 1/4 teaspoon of baking soda,
• 1 egg yolk,
• 3 egg whites,
• a pinch of salt,
• 25-30 grams of sugar,
• zest from half a lemon.

Preparing the batter

1. Mixing wet and dry ingredients: In a bowl, mix buttermilk, melted butter, egg yolk, and grated lemon zest. Sift the flour, baking powder, and baking soda in a separate bowl. Then, mix the wet and dry ingredients gently until you achieve a smooth batter.
2. Beating egg whites: Beat the egg whites to stiff peaks with a pinch of salt. You can add a bit of lemon juice to stabilize the peaks. Gently fold the beaten whites into the batter, taking care not to deflate too much air, which gives the pancakes their fluffiness.

Frying Japanese pancakes

1. Frying on the skillet: Heat and grease a skillet. Place small portions of batter on the hot surface, forming small pancakes. Fry the pancakes for about 3 minutes on each side, until they turn golden brown. It's important not to press the pancakes while frying so they retain their fluffiness.
2. Serving: Japanese pancakes are best enjoyed immediately after frying while still warm and fluffy. Serve them with your favourite toppings – fresh fruits, whipped cream, powdered sugar, maple syrup, agave syrup, or classic honey. They also pair wonderfully with chocolate spread.

Japanese pancakes are a dish that captivates not only with their flavour but also with their appearance. Fluffy as a cloud, light, and delicate – this is a treat that's hard to resist. Their versatility makes fluffy pancakes perfect for a dessert, breakfast, or even a light lunch. Experiment with different toppings to find your favourite combination.