How to Make Fluffy Pancakes

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Today we are devouring some fluffy pancakes and Korean pork belly/bacon! Jae and I were beyond excited to film this mukbang because we are huge pancake fans.

We’re not talking about your everyday, flimsy, soggy, fluff-less pancakes you find at your average all-you-can-eat breakfast buffet or fast food joint. Why are pancakes so easy to screw up and what can we do to save these beauties??

I grew up eating flimsy, lifeless pancakes so I only recently discovered how crispy, fluffy, subtly sweet, and satisfying they could be. Ahem, thank you Jae :). We figured we couldn’t go wrong with a Japanese pancake mix because we’ve had a great experience so far (shoutout to our favorite natto brands). It was a safe and delicious decision.

These pancakes were pretty fluffy out of the box, but if you want to make your pancakes even FLUFFIER here are some tips:

  1. Don’t over mix the batter…this can make your pancakes tough. It’s best to stop mixing when there are small lumps.
  2. Wait to flip until you see bubbles in your pancake.
  3. Separate and beat egg whites until they form stiff peaks. Fold in the egg whites right before cooking and after mixing in your other ingredients.

Here’s the full video of us eating Japanese pancakes with Korean bacon: