Fluffy Japanese Pancakes
Introduction:
Experience the delight of Fluffy Japanese Pancakes, a breakfast treat that stands tall and airy thanks to perfectly whipped meringue. These pancakes are light as clouds and will bring a smile to your morning with their soft, tender texture.
Ingredients:
🥚 2 large eggs, separated
🥛 4 teaspoons milk (20 ml)
🍰 2-3 tablespoons cake flour (or all-purpose flour)
🍯 1/2 teaspoon vanilla extract
🍬 3 teaspoons sugar
Instructions:
- Prep the Ingredients:
Begin by separating the eggs. Place the yolks in one bowl and the whites in another.
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2. Mix the Yolks:
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To the yolks, add the milk and vanilla extract. Gradually sift in the flour, mixing gently until a smooth, creamy batter forms. Set this aside.
3. Whip the Egg Whites:
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Place the egg whites into the freezer for 10-15 minutes to chill. Once cold, begin whisking them at low speed. As soft peaks form, gradually incorporate the sugar. Increase to high speed and whisk until stiff peaks form, being careful not to overwhip.
4. Combine Mixtures:
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Carefully fold one-third of the beaten egg whites into the yolk mixture until smooth. Then, gently fold in the remaining whites using a spatula, taking care not to deflate the mixture.
5. Cook the Pancakes:
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Preheat a non-stick pan over low heat and lightly oil its surface. Transfer the batter into a pastry bag or use a spoon to place it onto the skillet in round dollops.
6. Steam to Perfection:
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Add a few drops of water to the pan to create steam and cover with a lid. Cook each side for 7 to 10 minutes, ensuring the heat remains low to avoid burning. Flip carefully and add more water if necessary, covering again to finish cooking.
7. Serve and Enjoy:
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Once cooked through, remove from heat and serve immediately with your favorite toppings such as syrup, fresh fruit, or whipped cream. Enjoy the fluffiness!
Cooking Tips:
Ensure your egg whites are cold before whipping to achieve better stability.
Keep the heat consistently low to prevent the pancakes from deflating.
Be gentle when folding the mixtures to maintain the aerated batter.
Servings: Makes about 2 pancakes