Exploring global pancake variations and the secret to making irresistible fluffy ones

Characteristically fluffy and infused with lemon zest, Japanese pancakes melt in your mouth, making them irresistible! Resembling petite biscuits, they fluff up in the pan during cooking. However, eating these pancakes immediately post-cooking is recommended, as they not only taste the best fresh off the pan but also maintain their aesthetic appeal. If left aside for long, they deflate and lose their charm.

Although they taste great by themselves, these Japanese pancakes can be accompanied by various garnishes. Fresh fruits and whipped cream complement them nicely. Additionally, they can be dusted with powdered sugar, drizzled with maple or agave syrup, or perhaps classic honey, and chocolate cream is another match made in heaven.

Ingredients:

• 1 cup of flour
• 2/3 cup of buttermilk
• 2 tbsp melted butter
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1 egg yolk
• 3 egg whites
• A pinch of salt
• 2 to 2.5 tbsp sugar
• Zest grated from half a lemon

Method:

1. Add the buttermilk to a bowl, followed by melted butter, egg yolk, and lemon zest. Mix these ingredients thoroughly. Next, sift in the flour, baking soda, and baking powder.
2. Whip the egg whites with a pinch of salt, optionally adding half a teaspoon of lemon juice. Gently fold the beaten egg whites into the mixture, careful not to deflate the airy texture.
3. Cook the pancakes on a preheated, greased pan for 3 minutes on each side. Pour small dollops of batter onto the pan's surface. Serve the Fluffy pancakes immediately after cooking to enjoy the best taste and appearance.