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Epicurious

Japanese Fluffy Pancakes

Fluffy Japanese pancakes on a clear plate
Photo by Heami Lee

To get perfect Japanese pancakes—thick and wobbly—you need the right kind of leavening agents, a bit of technique, and some patience. That’s a lot easier to pull off with two key ingredients in this recipe: egg whites whisked into meringue-like peaks and Kewpie Mayonnaise, which has emulsified oil and vinegar to help the batter rise (literally and figuratively) to the occasion. Make sure to follow the instructions for cooking the pancakes very carefully, because the unique method of layering the batter is crucial in achieving that height and cloud-like texture.

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