Fluffy Japanese Pancakes Recipe
Fluffy Japanese Pancakes is a must-try recipe if you want your weekend breakfast to look fancy. This recipe does not professional skills to make the perfectly soft, cotton-like, jiggly pancakes.
Servings: 3 pieces
Calories: 141kcal
Ingredients
- 2 egg yolk
- 2 tbsp whole milk
- 1 tbsp vegetable oil
- 3 tbsp all purpose flour
- ½ tsp baking powder
- 1 tsp vanilla extract
- 2 egg whites
- 1 tbsp sugar
Instructions
- Separate the egg yolks and the egg whites into two different bowls.
- Beat the egg yolks then add the milk, vegetable oil and vanilla extract. Whisk until well combined and frothy.
- Sift the flour and baking powder into the bowl. Whisk until well incorporated but do not over-mix. Set aside and prepare the meringue.
- Using a hand-mixer, beat the egg whites. When it starts getting frothy and pale white, gradually add the sugar. Continue to beat the egg whites until stiff peaks form or when you lift the whisk, it should go straight up firmly and the tip bends over. The meringue should look glossy and firm.
- Gradually add ⅓ of the meringue into the batter. Whisk it fast until well combined.
- Next, add half of the meringue and gently fold it without breaking the air bubbles. Use a balloon whisk to fold the meringue to ensure it is thoroughly mixed. Continue adding the remaining meringue and gently mix well.
- Heat a pan over high heat, grease the pan with 1 tsp of cooking oil. Use a paper towel to grease evenly and remove excess oil. When the pan is hot enough, lower the heat.
- Using a small ladle, scoop the batter and place it on the pan. Pile it up vertically high by adding more batter, putting at least 3-4 scoops. Repeat the same step to create three pancakes.
- Cover the pan with the lid and cook for 3 minutes. Sprinkle a teaspoon of water on the empty spaces of the pan to create a steam and cook for another minute. If you still have some batter left, you may add it on each pancakes.
- Lift the pancakes using a spatula and gently flip over with "rolling over" motion. Add more water again for steaming and cover. Cook for another 3-4 minutes until nicely brown and the sides of the cake are firm.
- Transfer into a serving plate and decorate with fresh fruit, butter and syrup.
Nutrition
Calories: 141kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 131mg | Sodium: 44mg | Potassium: 143mg | Fiber: 1g | Sugar: 5g | Vitamin A: 173IU | Calcium: 63mg | Iron: 1mg