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Tall Jiggly Fluffy Japanese Pancakes Made with Whipped Meringue

Light, souffle-style pancakes that rise tall and wobble, built on a simple whipped meringue.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 people
Calories: 180
Ingredients Equipment Method

Ingredients
  

2 large eggs, separated and cold
2 tablespoons whole milk
1/4 teaspoon vanilla extract
1/4 cup cake flour
1/2 teaspoon baking powder
2 tablespoons granulated sugar
1/4 teaspoon cream of tartar
Oil or butter, for the griddle
1 to 2 tablespoons water, for steaming

Equipment

  • 2 mixing bowls, one for whites and one for yolks
  • 1 hand mixer or balloon whisk
  • 1 flexible spatula
  • 1 large non-stick pan or griddle with a fitted lid
  • 3 to 4 metal ring molds (optional, for height)

Method
 

Separate the cold eggs into two clean bowls.
    Whip the whites with cream of tartar and sugar to stiff, glossy peaks.
      Whisk yolks with milk and vanilla, then sift in flour and baking powder.
        Fold the meringue into the yolk batter until no streaks remain.
          Spoon tall mounds into greased ring molds on a low, oiled pan.
            Add water, cover, and steam 5 to 6 minutes.
              Flip gently, cover, and cook 4 to 5 minutes more.
                Plate tall, dust with sugar, add syrup and berries, and serve.