Fluffier Than a Cloud: How to Make 4-Ingredient Japanese "Fuwa Fuwa" Pancakes (No Yeast!)
You need to learn just one simple secret to make even better pancakes than in Japanese restaurants.
Though many of us are used to thinking that the most impressive desserts actually require exotic ingredients and hours of preparing, it doesn’t work this way with some recipes. This is the case for the famous Japanese fluffy pancakes that took the world by storm several years ago, with people rushing to Japanese cafes and restaurants to try the most authentic meal.
However, these seemingly complicated pancakes can be easily made at home — the secret formula suggests you don’t overbeat or underbeat the egg whites, and the pancakes will turn out just perfect.
Ingredients: 2 eggs, 2 tbsp of sugar, 1 tbsp of milk, 2–3 tbsp of flour, 1 tsp of lemon juice, a pinch of salt, vegetable oil for frying.
Separate the egg whites from the yolks. Mix the yolks with the milk and half the sugar, then add the flour and stir until smooth. Beat the egg whites with salt and lemon juice, gradually adding the remaining sugar, until stiff peaks form; the mixture should hold its shape. Gently fold the egg whites into the yolk mixture with a spatula, using upward motions.
Heat a skillet on low heat and lightly grease it with oil. Spoon the batter into the pan in generous portions (you can use rings to help them hold their shape), cover with a lid, and cook for 3–4 minutes. Then gently flip them over and cook for another 3–4 minutes until done.
Serve immediately with honey, berries, or powdered sugar while they’re still light and fluffy.
