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Fluffy Japanese pancakes

Jiggly Japanese Pancakes

Prep time:

Cook time:

Serves: 2

Use up those highly nutritional eggs in these next level Japanese style pancakes. Thick, tall and bouncy, these pancakes are super fluffy and almost resemble a souffle. Egg whites and sugar are whisked to create meringue and folded into egg yolks for the ultimate light and airy pancakes, best served with a quick and easy citrusy blueberry compote and sliced banana. Try these for your next brunch with friends. 
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  • 100g frozen blueberries
  • 5 tbsp caster sugar
  • 1 lemon, juiced
  • 2 medium eggs, yolks and whites separated
  • ½ tbsp semi skimmed milk
  • ½ tsp vanilla extract
  • 35g plain flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 banana, sliced for serving


Step 1

For the compote, add the frozen blueberries, 1 tbsp sugar and a squeeze of lemon juice to a small saucepan. Cook on a low heat for 5 mins, then set aside.

Step 2

For the pancake batter, whisk the egg yolks and 3 tbsp sugar together in a mixing bowl until pale and fluffy. Stir through the milk and vanilla extract. Sift in the plain flour, baking powder and a pinch of salt.

Step 3

In a separate bowl, whisk the egg whites with an electric whisk until stiff. Gradually add the remaining sugar and whisk until thick peaks form.

Step 4

Carefully fold 1 tbsp of whisked egg whites into the egg yolk batter and repeat until combined.

Step 5

Place a frying pan on a low heat with a little oil. Add 4 oiled crumpet rings to the pan. Spoon 3 tbsp of the batter into each ring and cover with a lid. Leave to cook for 4 mins. Carefully flip the pancakes over in their rings and cook for 2 mins.

Step 6

Ease the pancakes out of the ring and serve immediately with sliced bananas and blueberry compote.

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