Airy Japanese pancakes

 

2 servings in 35 min

An unusual version of pancakes from familiar products is lush pancake pancakes without butter. The highlight of the dish is the addition of whipped proteins, thanks to which the dough turns out to be airy, and the finished pancakes are soft and tender, like a soufflé. Try it!

Ingredients

Products (for 2 servings)

Large eggs - 2 pcs.

Wheat flour - 40 g

Milk - 25 g

Sugar - 40 g

Baking powder - 1/2 teaspoon

Lemon juice - 1 teaspoon

Vegetable oil (for frying) - 1 teaspoon

For submission (optional):

Honey - to taste

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Step by Step  Recipe Fluffy Japanese Pancakes

1-Prepare the ingredients. Mix wheat flour and baking powder.

2-Crack the eggs and separate the yolks from the whites.

3-In a deep bowl, combine the yolks and milk. In parts, mixing each time, pour in the flour with the baking powder.

4-Mix well so that no lumps remain.

5-In a separate bowl, combine egg whites and lemon juice. Beat the mixture with a mixer at low speed for 2-3 minutes, until a stable foam is obtained.

6-In small batches, in 3-4 additions, add the sugar and continue beating the egg whites until stiff peaks (approximately 3-4 more minutes).

7-By adding about 1 tbsp. spoon, fold the beaten egg whites into the batter.

8-Knead the dough gently from the bottom up to keep the mass airy and fluffy.

9-Heat a non-stick skillet over medium heat, brush with vegetable oil and blot excess oil with paper towels.

Reduce the heat to a minimum, lay out the dough in portions of 2.5-3 tbsp. spoons for each pancake. Pour 1-2 teaspoons of water into the bottom of the pan (to get steam during cooking). Cover the skillet with a lid and cook the pancakes over low heat for about 5-6 minutes, until the surface of the batter is matte and the bottom is browned.

10-Then carefully pry off the pancakes with a spatula and flip to the other side. Pour another 1-2 teaspoons of water into the pan. Cover the pan with a lid and cook the pancakes for about 5-6 more minutes. Touch the side of the pancake with your fingertip: if the dough springs up and doesn't stick to your finger, it's done. Repeat the process with the remaining dough. I got 6 pancakes.

11-Airy Japanese pancakes are ready. Transfer them to a plate and serve, drizzled with honey if desired.

Enjoy your meal!

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Today I'm gonna share a very delicious Japanese street food, Souffle pancakes, only $1 cost!

2 large eggs, separating yolks and whites

20 ml (4 teaspoons) milk, add to 2 egg yolks

Mix well

30 grams (3.3 tablespoons) all purpose flour, you can also use low gluten flour

Sift and add to the egg yolk batter

Mix well

1.25 ml (1/4 teaspoon) vanilla extract, omit if you don't have it

Mix well

Now whip the egg whites, first with an electric whisk on medium-high speed

There are 25 grams  (2 tbsp)  of Sugar in total. Split it into 3 times to add. when large fish-eye bubbles appear, add 1/3 of the sugar.

Add 1/3 of the sugar (25 g (2 tablespoons) of sugar) when small fisheye bubbles appear

Add 1/3 of the sugar (25 g (2 tablespoons) of sugar) when the texture becomes visible

Beat on medium-low speed until dry peaks, lifting up to an upright angle

Add 1/3 of the meringue to the egg yolk batter and mix well

Then pour back into the meringue and continue to mix well

Mix well and pour into a piping bag

Non-stick pan, turn on low heat, put a drop of cooking oil, wipe evenly with kitchen paper

Squeeze the batter into the pan, I squeezed three

Add 2 teaspoons of water, cover and cook on low heat for about 5 minutes

After 5 minutes, uncover and flip the pancakes.

Add 1 teaspoon of water, cover and continue to cook for about 5 minutes

After 5 minutes, you can take it out of the pot to serve, it's so fluffy!

Look at the color, isn't it tempting?

Put on the butter slices, pour on some syrup, and enjoy, so delicious!