Japanese soft Pancakes

Jan 15

Japanese soft Pancakes

Japanese pancakes are made from the same ingredients as the classic ones, but in a completely different way, and the taste is something special! They are distinguished by their unusual appearance — they are puffy, soft, fluffy, and plump, reminiscent of some sweet cloud. They make the soufflé technique and are very popular in this Asian country. By traditionally are served with butter, powdered sugar and maple syrup or honey. Preparing Japanese pancakes is not quick and easy. It requires a little patience and skill. The most important thing is to have a good pan, one with a non-stick bottom, and a lid, and to beat a good mixture of egg whites. They are also served with fresh fruit and whipped cream or ice cream. Follow the recipe.

Ingredients: simple, total time: 30 min.

Egg Yolk Mixture:

1 egg yolk
1 Tbsp of sugar
2 Tbsp of milk
3 Tbsp of flour
1/4 tsp baking powder

Egg White Mixture:

2 big egg whites
1/8 tsp baking powder/ or 1/2 tsp lemon juice
1.5 Tbsp of sugar

japanese-soft-pancakes — Japanese soft Pancakes

Preparation:

Beat the egg yolks with one spoonful of sugar until you get a foamy mixture.
Gradually add milk.
Sift the flour and baking powder and beat well, so that you get a compact mixture.
Beat the egg whites with the wine baking powder until you get a foamy mixture, adding sugar a little at a time so that a firm batter is formed.
The key is that the sham is well beaten, but again not too much.
Add 1/3 of the beaten egg whites to the bowl with the egg yolks, and mix with a spatula until everything is well combined.
Add 1/2 of the remaining egg whites and whisk, making sure that the mixture does not “fall”.
Finally, transfer this newly obtained mixture to the remaining egg whites and combine with a spatula. Heat a large frying pan with a lid over low heat.
Oil with very little oil and use a brush to spread evenly, you need a very light coating.
Form the shape of the pancake on the pan with the help of a cake syringe or piping bag.
Pancakes should be tall and plump.
This amount of mixture is enough for 3 pancakes, and if you want them to be even thicker, then divide it into 2.
Form 3 pancakes in a large pan with a lid, add 2 teaspoons of water, then cover and fry this for about 4-5 minutes.
If you don't have a large pan with a lid, then it's best to make one souffle pancake at a time.
Lift the lid and gently slide the spatula under the pancake.
Gently turn each pancake, cover again, and continue to fry for another 5-6 minutes.
When the pancakes are golden brown, remove them from the pan and serve on a plate with powdered sugar, butter, honey, whipped cream or maple syrup.