Puffed pancakes

Puffed pancake: the Japanese recipe for a delicious breakfast!


  1. 2 eggs
  2. 30 ml (2 tbsp) milk
  3. 25g (3 tablespoons) flour
  4. 1g (1/4 teaspoon) baking powder
  5. 1/2 teaspoon vanilla extract
  6. 1/2 teaspoon lemon juice
  7. 25g (2 tablespoons) sugar
    maple syrup caster sugar


  1. Separate the eggs into whites and yolks. Whisk egg yolk, milk, and vanilla extract in a large bowl. Then pour the flour and baking powder into the bowl, mix to combine.
  2. Put the egg whites and lemon juice in a separate bowl. Add the sugar in two parts, whisk them with a stand mixer. Whisk to stiff tip stage.
    Add the meringue to the egg yolk mixture and mix gently. Avoid breaking the meringue.
  3. Brush the pan with cooking oil. Pour the pancake batter into the heated pan and cover with the lid. Cook them for about 3 to 5 minutes.
  4. Check each pancake to see if it turns golden brown, then carefully flip it over. Cover with the lid and cook for about 3 minutes
  5. Add the maple syrup on top and sprinkle with powdered sugar

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