40 minutes
Japanese Style Pancakes by Sian Almond
Serves: 3 PeopleSian’s tall, fluffy pancakes are pure happiness on a plate - soft, jiggly and irresistibly light. With a little patience and a gentle cook, you’ll create a cloud‑like treat that turns any morning into something special.
Sian Almond (known as @sianalmond.cooks on Instagram) is everyone’s favourite Aussie breakfast eggspert. Her trademark style blends comfort, creativity and precise technique into dishes that feel both joyful and refined. Most recently, Sian has brought her expertise to the Michelin-starred Pavyllon London as Director of Breakfast, where her thoughtful approach to flavour and craft continues to shine.
Ready to make pancakes that impress every time? Let’s get started!
Instructions
- - Step 1Weigh out all the ingredients. In the bowl of a stand mixer, add the egg whites, lemon juice and caster sugar. Whisk on high with the balloon whisk until the mixture reaches glossy, firm peaks.
- - Step 2Add the corn starch and egg yolks to the whipped egg whites and whisk briefly until just combined. Use a spatula to scrape down the sides so everything mixes evenly.
- - Step 3Remove the bowl from the mixer. Gently fold in the flour, baking powder and salt, being careful not to overmix. The batter should stay light and airy.
- - Step 4Place a small non‑stick frying pan over low heat. Let it warm up gently, then spray or wipe the pan with a generous coating of butter or neutral oil.
- - Step 5Spoon around 130g of batter (roughly a heaped ladleful) into the centre of the pan. Keep the heat low - this pancake cooks slowly so it rises tall and stays soft.
- - Step 6Cook the pancake for 12–18 minutes on low heat. Resist the urge to poke or move it. It’s ready to flip when the sides are fully set and the surface looks dry and stable.
- - Step 7Slide a thin spatula carefully underneath and flip the pancake in one smooth motion. The underside should be a pale golden colour. Cook for 1 minute on the second side.
- - Step 8Gently lift the pancake out of the pan - it should release with slight resistance. If it feels too soft, return it to the heat for another minute.
- - Step 9Transfer to a plate and loosely wrap in baking paper to retain fluffiness while you repeat the process with the remaining batter.
- - Step 10Serve warm, soft and fluffy – we love ours with fresh strawberries, a drizzle of double cream and a spoonful of jam. Enjoy!
Ingredients
- 260 grams Egg Whites
- 20 ml Lemon Juice
- 100 grams Caster Sugar
- 20 grams Corn Starch
- 100 grams Egg Yolk
- 140 grams T45 Cake Flour
- pinch Salt
- 1/2 tsp. Baking Powder
