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Fluffy Japanese pancakes

You've probably seen these Japanese pancakes everywhere - well, now you can prepare them yourself at home! Topped with a homemade berry sauce and crème fraiche, these fluffy pancakes make for a delicious breakfast treat!
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Servings 2


For the pancakes

  • 2 egg yolks
  • 50 grams table sugar
  • 80 mls whole milk
  • 120 grams white flour
  • ½ tsp baking powder
  • 4 large egg whites
  • 1 tsp fresh lemon juice
  • 1 tsp butter

For the berry sauce

  • 250 grams fresh berries
  • 100 mls maple syrup
  • 1 tbsp butter

To serve

  • 50 grams crème fraiche


  • Combine fresh berries with maple syrup. Cover and cook for 20 minutes at low heat, until the berries are softened. Once cooked, take away from heat and slightly smash with a fork.Set aside.
  • In a medium bowl,whisk egg yolks with sugar until creamy. Add in milk.
  • In a separate bowl,combine flour and baking powder.
  • Roughly combine with the yolk mixture (lumps are ok at this step!) and set aside so that the flour hydrates with the egg yolk and milk.
  • In a large bowl, whip egg white with lemon juice for around 5 minutes, until thick stiff peaks are formed. 
  • Gently pour the whipped egg white into the yolk and flour batter.  Slightly whisk them together until incorporated, making very slow movements so that the egg whites don't deflate. 
  • Heat a large pan over medium heat.
  • Add in 1 teaspoon butter and spread with a kitchen paper until the whole pan is greased.
  • Scoop 3 table spoons of pancake batter per each pancake onto the pan. Cover the pan with a lid and cook the pancakes for 5 minutes until some bubbles appear in the top.
  • Once cooked through and golden on the outside, flip and cook on the other side. 
  • Repeat until all the batter is done and set the pancakes aside. 
  • Serve pancakes with a good amount of berry sauce and crème fraiche.






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