Description
Delicate Japanese pancakes rise like culinary clouds, promising a heavenly breakfast experience. Pillowy, jiggly, and irresistibly light, these pancakes will transport you to a Tokyo morning with each airy, delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup sugar
Dairy and Liquid Ingredients:
- 1/4 cup milk
- 1 tablespoon (15 ml) butter for greasing
Flavoring and Leavening:
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Instructions
- Carefully separate egg yolks from whites, placing yolks in one mixing bowl and whites in another clean bowl.
- Whisk egg yolks with milk and vanilla extract until smooth and thoroughly integrated.
- Gradually sift flour and baking powder into the yolk mixture, stirring gently to create a uniform, lump-free batter.
- Using an electric mixer, beat egg whites while gradually adding sugar until stiff, glossy peaks develop.
- Delicately incorporate egg white mixture into the original batter, using a folding technique to maintain airiness and prevent deflation.
- Prepare a non-stick skillet or griddle, heating at low temperature and lightly coating with butter or cooking spray.
- Using a circular mold or careful spooning, create thick, tall pancake portions on the pan, ensuring consistent height and shape.
- Cover the pan with a lid and cook for approximately 4 minutes, allowing the bottom to become golden and edges to set.
- Gently flip each pancake, maintaining their height, and cook for an additional 3-4 minutes until completely cooked through.
- Transfer the fluffy pancakes to serving plates and garnish with desired toppings like powdered sugar, fresh berries, or maple syrup.
Notes
- Egg Separation Technique: Ensure your egg whites are completely free from yolk for perfect meringue-like texture.
- Temperature Control: Use low heat to prevent burning and achieve even, fluffy pancake rise.
- Folding Method: Incorporate egg whites gently using a spatula with folding motions to maintain their airy structure.
- Dietary Adaptations: Swap regular milk with almond or oat milk for lactose-free version, and use gluten-free flour for celiac-friendly option.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast, Desserts
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 305 kcal
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 110 mg