Fluffy Japanese Pancakes (Print Version)
# Ingredients:
→ Batter Base
01 -
2 egg yolks and whites, separated
02 -
A tablespoon of milk (or two)
03 -
Vanilla extract, around 1/2 teaspoon
04 -
Optional: Some grated lemon peel
05 -
1/4 cup plain flour
06 -
Dash of baking powder, around 1/4 teaspoon
07 -
1/2 teaspoon of lemon juice or vinegar
08 -
Two tablespoons of white sugar
09 -
Cooking oil, neutral in flavor
→ Extras to Add On
10 -
A dollop of whipped cream, sweetened
11 -
A mix of fresh berries
12 -
Sprinkle of powdered sugar
13 -
Drizzle of maple syrup
→ Whipped Cream Instructions
14 -
Half a cup of cold heavy cream
15 -
One tablespoon granulated sugar
16 -
Vanilla – just 1/2 teaspoon will do
# Instructions:
01 -
Separate your eggs, placing the whites in one container and the yolks in another. Whisk the yolks together with the milk, vanilla, and maybe some zest if you like it. Sift in the flour and baking powder as you mix, ensuring no lumps remain.
02 -
Pour the vinegar into the egg whites, then whisk them until they foam up. Gradually add the sugar as you beat, then increase the speed to whip it into peak perfection.
03 -
Start by carefully folding a portion of that whipped meringue into the yolk mixture. Gradually add the rest, folding lightly to avoid losing the fluffiness.
04 -
Set your skillet to a low heat, not medium or high! Add a touch of oil, wiping the pan to leave it almost dry. Scoop or pipe batter into small rounded piles, cover the skillet, and let them cook for 7-8 minutes till golden underneath.
05 -
Flip the pancakes with as much care as you can muster. Let them cook another 5-6 minutes, covered, so they’re cooked all the way through and light as air.
06 -
Serve them right away, stacking them high. Go creative by adding whipped cream, mixed berries, powdered sugar, and/or syrup—it’s completely up to you!
# Notes:
01 -
Best when eaten warm and fresh from the pan
02 -
They’ll shrink slightly but remain soft and yummy
03 -
Great choice for a fancy brunch or morning treat