Japanese Fluffy Pancakes

"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."

"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."

Perfect Japanese pancakes require the right leavening agents, careful technique, and patience to achieve a thick, wobbly, cloud-like texture. Two key ingredients enable the characteristic rise and structure: egg whites whisked into meringue-like peaks provide aeration and lift, and Kewpie Mayonnaise, with emulsified oil and vinegar, helps the batter rise both literally and figuratively. Precise cooking steps and a unique method of layering the batter are essential to reach exceptional height and retain the pillowy interior. Close attention to mixing, folding, and layering during cooking preserves aeration and supports stable rise.

Read at Epicurious