Light as clouds and soft like a soufflé, Japanese pancakes are a whimsical breakfast treat. This gluten-free version preserves all the airy bounce and delicate sweetness of the traditional recipe, making it perfect for those avoiding gluten but still craving indulgence. Made with rice flour and whipped egg whites, each bite melts in your mouth with the perfect balance of fluff and flavor.
Ingredients:
Dry Ingredients:
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½ cup (60g) rice flour (or gluten-free all-purpose blend)
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½ tsp baking powder (gluten-free)
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Pinch of salt
Wet Ingredients:
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2 large egg yolks
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2 tbsp milk (dairy or dairy-free)
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½ tsp vanilla extract
Meringue:
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2 large egg whites
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¼ tsp cream of tartar or lemon juice
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2 tbsp sugar
For cooking:
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Oil or butter, for greasing
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Water, for steaming
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Ring molds (3-inch diameter) or homemade foil molds
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Instructions:
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Prepare the batter:
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In a bowl, whisk together egg yolks, milk, and vanilla extract.
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Sift in rice flour, baking powder, and salt. Mix until smooth.
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Make the meringue:
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In a clean, dry bowl, beat egg whites with cream of tartar or lemon juice until foamy.
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Gradually add sugar while beating until stiff peaks form.
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Combine:
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Gently fold the meringue into the yolk batter in 3 additions. Do not overmix—keep the volume.
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Cook:
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Lightly grease a nonstick skillet and ring molds. Heat over low heat.
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Fill each ring mold about ¾ full with batter. Add a few tablespoons of water to the pan and cover with a lid to create steam.
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Cook for 4–5 minutes, then gently flip and steam for another 3–4 minutes.
Serve:
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Carefully remove the molds. Serve warm with a dusting of powdered sugar, whipped cream, or fresh berries.
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Tips:
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Don’t skip the meringue step—it’s the secret to the incredible fluff.
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Use low heat to avoid browning too quickly and to ensure they cook through.
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You can use a rice flour and cornstarch blend (50/50) for extra softness.
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