Easy Fluffy Japanese Pancake
Ingredients
- 2 Large Eggs
- 1½ tbsp Milk (22ml)
- ¼ cup flour (30g)
- ¼ tsp vanilla extract (1.5ml)
- ½ tsp baking powder (2g)
- 2⅓ tbsp sugar (30g)
Instructions
- Separate egg whites and egg yolks into two different bowls, put the egg white in the fridge to chill
- Add milk, flour,vanilla extract, baking powder and 1tsp sugar into the bowl
- Whisk all the ingredients together until smooth
- Take egg whites out from the fridge and beat them very well
- When egg whites turn foamy, add 1tbsp sugar and beat some more. Then add another 1tbsp sugar and continue to beat until the texture becomes stiffer.
- Add ⅛ amount of meringue into the egg yellow mixture. Gently mix it.
- Add another ⅛amount of meringue nd repeat the same thing again.
- Transfer the egg yolk mixture into the bowl of meringue. Gently fold in two mixtures together. Try not to break the air bubbles in meringue. Move the spatula in a forward/backward motion.
- Turn on the stove and cook at low heat the entire time. (You can turn the stove on before step 8 to eliminate the pan heating wait time if you would like)
- Coat the pan with melted butter. Scoop 3 pancakes onto the pan. Each pancake is small in size and higher in thickness.
- Pour 1-2 tablespoon of water between the pancakes
- Close the lid and wait 5 minutes for the pancakes to cook
- Turn the pancakes very gently, pour another 1-2 tablespoon of water between the pancakes
- Close the lid and wait for 2 minutes
- Transfer the pancakes on the serving plate
- If you would like, you can decorate your pancakes with your favorite fruits, whipping cream and powdered sugar.
- Pour the maple syrup and Bon Appétit!
Video
Notes
* Measurement is international measuring cup : 1cup = 250ml, 1tbsp = 15ml, 1tsp = 5ml
*The cooking wait times are my suggestions. They may be different depending on your stove types and pan you use.