Japanese Pancakes Recipe
Follow this recipe to prepare airy and fluffy Japanese Pancakes, a delightful breakfast treat that is both light and delicious.
Equipment
- 1 Non-stick frying pan For cooking the pancakes
- 1 Electric mixer For whisking the egg whites
- 1 Ring molds For shaping the pancakes
- 1 Spatula For flipping the pancakes
Ingredients
- 2 Eggs Separated into yolks and whites
- 2 tbsp Milk
- 1/4 cup Cake flour Sifted
- 1/4 tsp Baking powder
- 2 tbsp Granulated sugar
- 1/4 tsp Cream of tartar Optional, for stabilizing egg whites
- 1 tsp Vanilla extract Optional, for flavor
- to taste Butter For greasing the pan
Instructions
- In a bowl, whisk the egg yolks with milk and vanilla extract until well combined.
- Sift the cake flour and baking powder into the egg yolk mixture and stir until smooth.
- In a separate, clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar, beating until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture in three additions, being careful not to deflate the batter.
- Heat a non-stick frying pan over very low heat and lightly grease with butter.
- Place the ring molds on the pan and fill them with the pancake batter to about 3/4 full.
- Cover the pan with a lid and cook for 5-6 minutes. Carefully flip the pancakes and cook for another 5-6 minutes.
- Remove the ring molds, transfer the pancakes to a plate, and serve warm with syrup, fresh fruits, or the toppings of your choice.
Notes
For best results, ensure the egg whites reach stiff peaks and fold them into the batter gently to maintain the fluffiness.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 70mgSodium: 130mgPotassium: 60mgSugar: 6gVitamin A: 10000IUCalcium: 300mgIron: 0.1mg
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