Description
Delightful Japanese Pancakes offer a cloud-like culinary experience from Japan’s breakfast world. Light and airy textures invite eager diners to savor each delicate, jiggly bite with pure breakfast joy.
Ingredients
Scale
Proteins and Base Ingredients:
- 2 large eggs
- 1 cup (125g) all-purpose flour
- 1/2 cup (120 milliliters / 4.06 fluid ounces) milk
Sweeteners and Flavor Enhancers:
- 1/4 cup (50 grams) granulated sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
Cooking and Serving Ingredients:
- 1 teaspoon baking powder
- Butter (for greasing)
- Maple syrup (for serving)
- Whipped cream (optional)
Instructions
- Meticulously extract egg yolks and whites into separate large mixing vessels, ensuring no yolk contamination in the white portion.
- Incorporate sugar into yolk mixture, whisking vigorously until the consistency transforms into a pale, velvety cream. Introduce milk and vanilla extract, blending smoothly.
- Delicately sift flour, baking powder, and salt through a fine mesh directly into the yolk blend, stirring minimally to prevent gluten development.
- Employ an electric mixer to whip egg whites, transforming them into glossy, structured peaks that maintain their shape when the beater is lifted.
- Tenderly integrate whipped egg whites into the base mixture, utilizing a folding technique in three progressive stages to maintain maximum airiness.
- Activate a non-stick skillet at low temperature (around 300°F), lightly coating with butter. Utilize a ring mold for precise circular shapes, filling carefully. Alternatively, spoon batter directly onto pan surface. Secure lid and allow pancakes to cook approximately 5 minutes until surface bubbles emerge and edges solidify. Execute a gentle flip, continuing cooking for an additional 4-5 minutes.
- Present pancakes elegantly, dusting with powdered sugar, accompanying with maple syrup, and optionally crowning with whipped cream for enhanced indulgence.
Notes
- Gentle egg separation is crucial to maintain the airiness of the egg whites, ensuring maximum fluffiness in your pancakes.
- Use room temperature eggs for easier separation and more stable egg white peaks, which helps create the signature height and texture.
- When folding egg whites, use a delicate cutting motion with a spatula to preserve the delicate air bubbles, preventing the batter from deflating.
- For gluten-free options, substitute all-purpose flour with almond or rice flour, keeping the same measurement for a similar light texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 360
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg