Woman's Weekly



Float away on a pancake cloud with these lighter-than-air Japanese pancakes.


For the pancakes:

2 egg yolks
75g (2½oz) caster sugar
4tbsp milk
60g (2oz) plain flour
½tsp baking powder
4 large egg whites
¼tsp cream of tartar
15g (½oz) oil, for frying

For the topping:

200g (7oz) Greek-style yogurt
100g (3½oz) mixed berries
Maple syrup, to drizzle

1 In a bowl, whisk together the egg yolks and 30g (1oz) of the caster sugar until pale. Add the milk, flour and baking powder; whisk until smooth.

2 In a separate bowl, whisk the egg whites with the cream of tartar until frothy and pale, adding the remaining 45g (1½oz) sugar slowly. Continue to whisk until the whites become thick and glossy and hold a peak. Don’t over-whip.

3 Take a third of the meringue mix and whisk it into the bowl with the egg yolks to lighten the mixture. Gently fold the remaining meringue into the mixture with a spatula

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