Japanese Pancakes
Baking and Desserts | Japanese cuisine
⏳ Time
40 minutes
🥕 Ingredients
7
🍽️ Servings
2
Description
Japanese pancakes are light, fluffy, and incredibly delicious. These pancakes are thicker than traditional ones and are often served with a drizzle of syrup, fresh fruits, or whipped cream. Perfect for breakfast or a sweet treat any time of day, they can be easily made at home using simple ingredients. Enjoy them with a cup of coffee or tea for a delightful experience!
Ingredients
- Chicken Egg - 4 pieces
- Sugar - 1.8 oz
- Butter - 1.2 oz
- Wheat Flour - 2.8 oz
- Baking Powder - 0.2 oz
- Milk - 3 fl oz
- Vegetable Oil - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Separate the egg whites from the yolks. For the pancakes, you will need 4 egg whites and 2 yolks (you can use the remaining yolks to make a sauce savarin, which can be served with the pancakes later).
Step 3
Start beating the egg whites with a mixer until they reach a stage where the marks from the whisk remain visible.
Step 4
Start adding the sugar one spoonful at a time while continuing to beat the egg whites. Whip the egg whites until they become smooth, glossy, and firm (to stiff peaks), and the sugar is completely dissolved.
Step 5
In a separate bowl, add the egg yolks, melted cooled butter, and milk. Sift the flour with the baking powder into the mixture. Quickly stir with a whisk until smooth (do not beat!).
Step 6
Gently fold in the whipped egg whites into the resulting batter using a spatula. Gradually add the remaining egg whites, mixing very carefully to maintain the volume.
Step 7
Grease the inside of the baking rings with vegetable oil and place them in a wide, deep skillet that has been brushed with melted butter.
Step 8
Using a spoon, fill the rings with the batter to two-thirds of their height and place the skillet over the lowest heat.
Step 9
Pour a little water between the rings. Cover the skillet with a lid and keep it on low heat until the pancakes rise and the mixture is set.
Step 10
Remove the lid, carefully free the pancakes from the rings, and flip them over. Cover the skillet again with the lid (if the water has evaporated, add a little more). Leave the skillet on the heat for another 5 minutes.
Step 11
Serve the pancakes straight from the skillet; they are best with strawberries, salted caramel, or sabayon cream.
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