Japanese pancakes, also known as souffle pancakes, are similar to American pancakes because the batter is cooked in a skillet on the stove. But that batter uses less flour and more egg whites that are whipped till fluffy and folded in genlty. This makes the pancakes light-as-air.
Whisk the eggs yolks and sugar until frothy, then blend in the milk and vanilla.
Sift in gluten free flour, baking powder, and salt. Whisk until smooth.
Beat egg whites and cream of tartar to stiff peaks.
Fold the egg whites into the flour mixture 1/3 at a time. Do not deflate the egg whites.
Portion batter into a preheated skilelt. – Add a few drops of water between each pancake.Cover and cook for 5 minutes without removing the lid.
Flip the pancakes, add more water, cover, and cook for another 5-8 minutes until golden and puffed.
Add your favorite pancake toppings and serve right away.
You know you do! Swipe up to get them.