Fluffy Japanese Pancakes:
Ingredients :
2 large eggs
1/4 cup (50 g) granulated sugar
1/2 cup (120ml) of milk
1 cup (125g) of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon vanilla extract
1/4 teaspoon of salt
Butter (for grease)
Powdered sugar (for dusting)
maple syrup (to serve)
Whipped cream (optional)
Instructions :
Separate the eggs: Carefully separate the egg yolks from the whites into two large bowls.
Whip the yellows: Add sugar to the yellows and whisk until the mixture becomes pale and creamy. Next stir in milk and vanilla extract
Sift dry ingredients: Sift flour, baking powder and salt in the yellow mixture.
Mix until just combined, making sure not to mix too much
Whip the egg whites: Using an electric mixer, beat the egg whites until soft. This will make your pancakes super fluffy! 🎈
Gently fold: Gently fold the whipped egg whites in the yolk mixture into three parts. Be careful not to deflate the dough.
Cook pancakes: heat a nonstick pan over low heat and grease it lightly with butter. Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape. If you don’t have a mold, just spoon directly onto the pan and shape it the best you can. Cover the skillet with a lid and bake for about 5 minutes on one side until bubbles form and coarse. Turn gently and bake another 4-5 minutes.
Serve and enjoy: Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream and drizzle with maple syrup. Serve immediately and enjoy the fluffy! 🍯🥞