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Japanese pancakes

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  • 2 RSPCA Assured eggs
  • 130ml RSPCA Assured milk
  • 120g self-raising flour
  • 10g baking powder
  • 40g caster sugar

The tallest and fluffiest pancakes you can make in the morning, these souffle-style Japanese pancakes are delicious when served with fresh fruit and cream.

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Serves: 4 people


  • Separate the egg yolks from the whites.
  • Place the flour and baking powder in a mixing bowl and form a well in the centre.
  • Mix in the eggs yokes and milk and stir in slowly to avoid forming lumps.
  • In a separate bowl, use an electric whisk (3 mins full power) to whisk egg whites and sugar into stiff peaks.
  • Carefully fold the egg whites into the batter.
  • Ladle one pancake’s worth of mixture into a pre-heated, non-stick pan on low heat and cover for 2-3 minutes.
  • Flip the pancake over and cook on the other side for 2 minutes.

Eat Less, Eat Better

If you're trying to cut down on the amount of meat, fish, eggs and dairy in your diet, you might like to download our Eat Less, Eat Better food planner. It's completely free and contains 14 higher welfare recipes.  

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