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About Me

Sophie Moss

Hello! Thank you for visiting to my little corner of the internet. My name is Sophie, and I'm a 22 year old creative soul from Norway.

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My Fluffy Pancake Recipe

April 24, 2020 No Comments

Not unlike the Dalgona Coffee recipe I shared a little while ago, Japanese Fluffy Pancakes have taken over the internet this spring. Having so much time at home lately has given me a chance to play around in the kitchen a lot, and these cloud-like pancakes have been made at least five or six times in our home. I’ve also shared a few snaps of them over on my Instagram and since then the recipe has been highly requested. 

I’ve read a few different recipes on these and also seen a few different youtube videos. After a bit of trial and error, I’ve figured out what I think works best. Those tips are what I’ll be focusing on in this post. 


2 egg yolks, 2 tbsp milk, 1 tsp vanilla extract, 30g flower, ½ tsp baking powder
2 egg whites, 2 tbsp sugar

What to do

Whisk egg yolks, milk and vanilla extract until frothy. Sieve in flower and baking powder. Whisk together. 

In a separate bowl whisk egg whites until light and frothy. Add in sugar a little bit at a time. Whisk until you have a stiff, glossy meringue. 

Now heat up a pan to a low-medium heat. Make sure the pan is greased, but wipe over with a paper towel to avoid any lumps of fat. 

Then add ⅓ of your meringue into the egg yolk mixture. Fold in the rest of the meringue taking care not to break any air bubbles. Now you have your pancake mixture. Pour this into a piping bag. (You can just use a spoon, but a piping bag gives you more control).

Pipe 3 small pancakes onto the pan. Wait for about a minute. Pipe another layer of the mixture on top of the 3 pancakes. I’ve found that 2 layers didn’t give me as much of a fluffy effect as a I wanted. I therefore usually wait another minute, and add another layer. Put a lid on the pan and let them fry for 3-4 more minutes, until they’re firm enough to flip, as with any other pancake. 

When they’re ready to be flipped, carefully tip them over. Put the lid back on and leave for another 3-4 minutes. Then they’re ready. I like to serve mine with cream or ice-cream and fresh berries. 

They’re a perfect weekend treat. If you try them I hope you enjoy! Please do send me a snap of your version over on Instagram, I would love to see.Have a lovely weekend x