Japanese pancakes are delicious, easy to make, and popular all over the world.
There are many ways to make pancakes, but one of the variants that Japanese have is their Soufflé-type texture. They are taller, lighter and above all, fluffy, their popularity has conquered thousands of people in Europe and the United States.
In Japan, desserts are usually very fluffy. This is a Japanese recipe that has caused a sensation among foodies around the world.
The preparation of these pancakes takes longer since they have to be cooked at a very low temperature for a longer time than the traditional ones. But the result will be a unique fluffiness that will delight the palate of diners.
- Prep Time: 13 minutes.
- Cook Time: 7 minutes.
- Total Time: 20 minutes.
- Yield: 2-3 Pancakes.;
➢ 2 large eggs.
➢ 30 ml (2 tbsp) milk.
➢ 24 g (3 tbsp) flour.
➢ 1 g (1/4 tsp) baking powder.
➢ 1/2 tsp vanilla extract (optional).
➢ 1/2 tsp lemon juice (optional).
➢ 26 g (2 tbsp) sugar.
1. Preheat the skillet over low heat. Separate the eggs into the whites and yolks, make sure the yolk does not enter the whites. Whisk together the egg yolk, milk, and vanilla extract in a large bowl. Next, place the flour and baking powder in the bowl, toss to combine.
2. Put the egg whites and lemon juice in another clean container. Add the sugar in three parts, beat them with a mixer. Beat until stiff peak stage.
3. Add one part of the meringue to the yolk mixture and mix gently (in an enveloping way), then add the other part, make sure not to beat more than necessary. Avoid breaking the meringue.
4. Brush the skillet with cooking oil. Remove excess oil with paper. Place pancake batter into hot skillet and cover with lid. Bake them for about 4 minutes.
5. Check each pancake if it turns golden brown, then carefully flip it over. Cover with the lid and bake for about 3 minutes.
6. Transfer to the plate, ENJOY IT.
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