Japanese Pancakes Brown Butter Maple (Print)

Tall, airy Japanese pancakes paired with rich brown butter maple syrup for an indulgent morning delight.

# Ingredients:

→ Pancakes

01 - 2 large eggs, separated
02 - 3 tablespoons whole milk
03 - 1 teaspoon vanilla extract
04 - 1/4 cup cake flour, sifted
05 - 1/4 teaspoon baking powder
06 - 2 tablespoons granulated sugar
07 - 1/8 teaspoon cream of tartar (optional)
08 - 1 tablespoon unsalted butter, for greasing

→ Brown Butter Maple Syrup

09 - 4 tablespoons unsalted butter
10 - 1/2 cup pure maple syrup
11 - Pinch of sea salt

→ To Serve

12 - Powdered sugar, for dusting
13 - Fresh berries (optional)

# Instructions:

01 - Separate egg yolks and whites into two distinct mixing bowls. To the bowl with the egg yolks, add the whole milk and vanilla extract. Whisk until the mixture is thoroughly combined.
02 - Sift the cake flour and baking powder into the yolk mixture. Whisk until a smooth batter forms.
03 - In the separate bowl, add the cream of tartar to the egg whites, if using. Beat with an electric mixer until foamy. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
04 - Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Carefully fold in the remaining egg whites, preserving as much air as possible.
05 - Lightly grease a nonstick skillet or griddle with unsalted butter and heat over low heat. For taller pancakes, use lightly greased pancake molds or ring molds.
06 - Spoon the batter into the molds or directly onto the heated skillet, aiming for a height of 2–3 inches. Cover the skillet with a lid and cook slowly for 4–5 minutes, or until the bottoms are golden brown and the tops appear set.
07 - Carefully flip each pancake, using the ring molds if utilized. Cover and cook for an additional 3–4 minutes, or until cooked through and springy to the touch. Remove from molds and repeat the process with the remaining batter.
08 - In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and develops a nutty aroma, approximately 3–4 minutes. Remove from heat and whisk in the pure maple syrup and a pinch of sea salt.
09 - Serve the pancakes stacked, dusted with powdered sugar, and topped with fresh berries, if desired. Drizzle generously with the prepared brown butter maple syrup.

# Pro Tips:

01 -
  • Ready in just 40 minutes from start to finish
  • Creates restaurant quality Japanese pancakes at home
  • Uses simple ingredients you likely already have
  • Impressive enough for special occasions but doable for weekend treats
02 -
  • These pancakes are best eaten immediately as they will deflate slightly as they cool
  • The texture should be like eating a cloud, jiggly and impossibly light
  • Can be made without ring molds but won't achieve the same dramatic height
  • The brown butter step adds incredible depth to ordinary maple syrup
03 -
  • The perfect flip requires confidence. Hesitation often leads to broken pancakes, so commit to the motion and execute it smoothly in one decisive movement. I've found that a thin, flexible silicone spatula works best for sliding under these delicate creations. If you don't have ring molds, clean, empty tuna cans with both ends removed make excellent substitutes. Just be sure to grease them well. For the brown butter, use a light colored pan if possible so you can clearly see the color changing, which makes it easier to catch it at exactly the right moment before it burns.

Back