Fluffy Japanese Pancakes

Table of Contents

Ingredients:

Instructions:

Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine the Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, egg yolks, vanilla extract, and melted butter until well combined.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; it’s okay if there are a few lumps.
Beat the Egg Whites:
- In a clean bowl, using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form.

Fold the Egg Whites:
- Gently fold the beaten egg whites into the batter until just combined. Be careful not to deflate the egg whites.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over low heat. Lightly grease with cooking spray or a small amount of butter.
- Using a 1/4 cup measuring cup, pour the batter onto the skillet, making sure to form tall mounds.
- Cover the skillet with a lid and cook for 3-4 minutes, or until the bottoms are golden brown and bubbles form on the surface.
- Carefully flip the pancakes and cook for an additional 2-3 minutes, or until the other side is golden brown and the pancakes are cooked through.
Serve:
- Remove from the skillet and serve immediately. Dust with powdered sugar and top with fresh berries if desired.

Nutrition Information (per serving, based on 4 servings):

Enjoy your Fluffy Japanese Pancakes!