Fluffy Japanese Pancakes

Step 1

Whisk the egg yolk with the sugar until pale and frothy. Mix in the milk and vanilla.

Step 2

Sift flour and baking powder into the mixture and whisk until incorporated.

Step 3

Whisk 1/3 of the meringue into the yolk mixture until completely incorporated. Add half of the remaining meringue and mix delicately. Add the remaining meringue and fold into the mixture using a spatula – be careful not to deflate the batter.

Step 4

Heat a large non-stick pan (with a lid) over low heat. Add a very small drizzle of oil. Using ¼ cup scoops, scoop the batter into the pan. Cover and cook for 2-3 minutes.

Step 5

Remove the lid, add another ¼ cup of batter on top of the pancake already cooking. Cover and continue to cook for another 4-5 minutes.

Step 6

Flip the pancake…EVER. SO. GENTLY! Cover and cook for 4-5 more minutes until done. Repeat with the remaining batter. Serve!