Wednesday, April 24, 2019

Fluffy Almost Japanese Style Pancakes

Extra fluffy pancakes made with whole eggs and beaten egg whites.

Have you all seen those mile-high, extra fluffy, souffle type Japanese pancakes that are taking over the internet? I resisted for a long time until a video of them, bouncing around in paper sleeves on the griddle, finally made them too tempting not to try.

Extra fluffy pancakes made with whole eggs and beaten egg whites.

So, a friend and I spent the afternoon cracking the recipe code for them. We failed. Not in the sense that we didn't eventually figure out that the trick was less batter, more beaten egg whites and low, slow cooking. But when you have a pancake based mostly on beaten egg whites, that's what it tastes like and that's not what I had in mind.

After lots of frustration and many, many eggs, I decided that I would rather sacrifice some height for flavor. These are based on a really flavorful pancake recipe but with both beaten egg whites and the addition of a couple of extra whites. A little more work than regular pancakes but both texture and flavor are definitely worth it. Enjoy!
Yield: 4 Servings

Extra fluffy pancakes made with whole eggs and beaten egg whites.

Fluffy Almost Japanese Style Pancakes

prep time: 15 Mcook time: 15 Mtotal time: 30 M
Recipe for extra fluffy pancakes made with whole eggs and beaten egg whites.


  • 2 Egg yolks
  • 4 Egg whites
  • 1/4 Teaspoon cream of tartar
  • 2 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon salt
  • 5 Tablespoons granulated sugar, divided
  • 2 Tablespoons unsalted butter, melted
  • 1 Tablespoon vanilla
  • 1 Cup whole milk
  • Zest of 1 lemon


How to cook Fluffy Almost Japanese Style Pancakes

  1. Add the egg whites to the bowl of a stand mixer and the egg yolks to a large separate bowl.
  2. Add the flour, baking powder, salt, 1 tablespoon of the sugar, butter, vanilla, milk and lemon zest to the bowl with the yolks. Whisk until the mixture is smooth.
  3. Beat the whites along with the cream of tartar and the remaining 4 tablespoons of sugar until stiff.
  4. Mix about a third of the beaten egg whites into the yolk mixture to lighten it. Then add the remaining whites and very gently fold them in.
  5. Grease and heat a skillet or cast iron pan and drop in about 2 oz. scoops of the batter. Cook on medium to medium low heat until bubbles begin to form. Flip and cook for an additional minute or two. Serve with maple syrup and your favorite fruit toppings.
Created using The Recipes Generator

Monday, April 15, 2019

Crispy Goat Cheese Crouton Balls

Crispy goat cheese filled dough puffs served over salad.

Usually, when I eat something really great at a restaurant or on vacation, I come home and am immediately inspired to recreate it. But every once in a while, a tasty treat falls through the cracks and gets shelved for a while. In this case, it got shelved for about 10 years.

Wednesday, April 3, 2019

Savory Spring Vegetable Tart

Cheesy savory tart filled with asparagus, peas and yellow squash.

The weather this past Saturday was so gorgeous that it absolutely called for my first farmer's market haul of the season. I came home with spring asparagus, peas, yellow squash and some beautiful crisp baby arugula. Now to turn them all into dinner!