Chewy and Fluffy Pancake Tower

Chewy and Fluffy Pancake Tower

These pancakes are fluffy that simply can't be achieved when using cake flour. Blissfully fluffy. Pile them up high and share with everyone.


□ Bread (strong) flour
180 g
□ Baking powder
6 g
□ Sugar
30 g
□ Salt
1 g
★Eggs (large)
★Milk (I recommend unprocessed)
300~400 ml
★Vanilla extract
a few drops
Heavy cream
to taste


1. Put the □ ingredients in a bowl and mix with a whisk until light and fluffy.
2. Beat the egg and add all the ★ ingredients. Mix with a rubber spatula (you'll get a runny batter)
3. Let rest a bit until it gets bubbly.
4. Fry them in a non-stick pan without oil, taking care not to let them touch off one another. Heat the the pan until until it starts to sizzle, then reduce the heat to low.
5. If you pour the batter from a small height with a ladle, you'll get nicely shaped pancakes.
6. They're ready to flip when bubbles have formed on the surface. When the bottoms have browned, flip over.
7. They're even fluffy when cold! Ridiculously chewy pancakes!
8. Top as desired with whipped cream, butter, maple syrup or fruit to make them look cute.
9. If you have your own pancake recipe, you can just switch out the cake flour for bread flour.
10. Adjust the amount of milk you use according to your particular flour. If you want the pancakes to plump up, use less milk.

Story Behind this Recipe

My cake flour was about to expire, so I switched it out for bread flour.
I discovered that bread flour makes really delicious pancakes!