Fluffy Japanese Pancakes (Print Version)
# Ingredients:
→ Batter Mix
01 -
2 big eggs, separated into yolks and whites
02 -
2 tbsp of milk
03 -
1 tsp lemon zest (you can skip this)
04 -
1/2 tsp of vanilla essence
05 -
1/4 tsp of baking powder
06 -
1/4 cup regular flour
07 -
1/2 tsp of vinegar or some lemon juice
08 -
2 tablespoons of sugar, plain and fine
09 -
A bit of neutral oil for your pan
→ Toppings (Optional)
10 -
Maple syrup
11 -
A sprinkle of powdered sugar
12 -
Sweet whipped cream
13 -
A mix of berries
→ For Your Whipped Cream
14 -
1/2 cup of cream, keep it nice and cold
15 -
1 tbsp white sugar
16 -
1/2 tsp of vanilla extract
# Instructions:
01 -
Split the eggs carefully—whites in one bowl, yolks in another. Blend the yolks with milk, vanilla, and lemon zest if you'd like. Then sift baking powder and flour in, mixing everything until smooth and lump-free.
02 -
Pour the vinegar into the whites and start whisking. Once foamy, add sugar bit by bit as you whip until stiff, glossy peaks hold their shape.
03 -
Now mix gently! Add a third of the whipped whites into the yolk mix—softly fold it. Slowly add the rest, being careful to keep the batter super light and airy.
04 -
Set your pan on a very low flame. Lightly oil, then wipe off any extra. Either spoon or pipe the batter into high mounds, cover with a lid, and let them cook for 7-8 minutes until the bottoms are golden.
05 -
Gently turn the pancakes over. Cover again and leave them for another 5-6 minutes on the heat until everything is done.
06 -
Pile those fluffy cakes up and add whipped cream, berries, a sprinkle of powdered sugar, maple syrup, or all the goodies at once. Eat right away!
# Notes:
01 -
Best eaten fresh while puffy and warm
02 -
They'll shrink a bit but stay tasty and tender
03 -
Great idea for a fancy weekend breakfast