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In recent years, fluffy Japanese pancakes have taken the culinary world by storm, captivating the hearts and taste buds of food enthusiasts globally. These pancakes stand out not only for their stunning appearance but also for their incredibly airy and light texture, which is a far cry from the denser, traditional pancakes most people are accustomed to. What sets these Japanese delights apart is their unique preparation method and the specific ingredients that contribute to their cloud-like fluffiness.

Fluffy Japanese Pancakes:

A delightful twist on a classic dish.
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Ingredients
  

1 cup (125g) all-purpose flour

1 tablespoon cornstarch

1 tablespoon baking powder

2 tablespoons granulated sugar

1/4 teaspoon salt

1/2 cup (120ml) milk

2 large eggs, separated

1/2 teaspoon vanilla extract

1 tablespoon unsalted butter, melted

Cooking spray or additional butter for the pan

Maple syrup or fruit for serving (optional)

Instructions
 

Prepare the Batter:

    - In a mixing bowl, whisk together the flour, cornstarch, baking powder, sugar, and salt until well combined.

      - In a separate bowl, whisk together the egg yolks, milk, vanilla extract, and melted butter until smooth.

        Combine Mixtures:

          - Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; it's okay if there are some lumps.

            Whip the Egg Whites:

              - In a clean bowl, use an electric mixer to beat the egg whites until soft peaks form. This will take about 2-3 minutes. Gradually add a tablespoon of sugar and continue to beat until stiff peaks form.

                Fold Egg Whites:

                  - Gently fold the whipped egg whites into the pancake batter using a spatula. Be careful not to deflate the mixture; it should remain light and airy.

                    Cooking:

                      - Preheat a non-stick skillet or griddle over low heat. Lightly grease with cooking spray or butter.

                        - Using a round cookie cutter (about 3-4 inches in diameter), place it onto the skillet. Fill the cutter with batter, using about 1/4 cup for each pancake. Cover with a lid and cook for about 4-5 minutes, or until the bottom is golden and the tops are bubbly.

                          Flip and Finish:

                            - Carefully remove the cookie cutter and flip the pancake. Cook the other side for an additional 4-5 minutes until golden brown. You can stack multiple pancakes by adding a little extra batter to the top of the first pancake for height.

                              Serve:

                                - Remove the pancakes from the skillet. Serve warm with maple syrup, fresh fruit, or whipped cream as desired.

                                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6 pancakes