Recipe : Fluffy Japanese Pancakes

Wiggle it, just a little bit with these Japanese pancakes

Japan is awesome.  From the toilets to the bullet trains and here you can try making some Japanese pancakes.  These aren’t as quick as traditional pancakes but are oh so tasty.  Light and fluffy serve them with fresh fruit, cream or some maple syrup 😍

Fred was very interested in these pancakes.

Recipe : Fluffy Japanese Pancakes

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Ingredients

  

• 5 tbsp flour
• 1 1/2 tbsp skim milk
• 1 tbsp unsalted butter melted
• 1/2 tsp vanilla extract
• 2 1/2 tbsp granulated white sugar
• 2 large eggs egg whites and egg yolks separated
• 1/4 tsp cream of tartar

Instructions

 

• Warm a non-stick pan on low heat as you prepare the batter.
• In a bowl, add milk, melted butter, vanilla, and egg yolks.
• Sift in cake flour.
• Mix with a whisk until batter is smooth and the mixture is a pale yellow.
• In the bowl of a stand mixer, add egg whites, sugar and cream of tartar.
• Whip until stiff peaks form.
• Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter.
• Gently fold the meringue into the batter until there are no more white streaks.
• Add two ring moulds to a large frying pan.
• Spray the insides of the ring moulds with cooking oil spray.
• Fill each ring mould between 1/2 to 2/3 full with batter.
• Add 1/2 tbsp of water to each side of the pan.
• Place a lid on top of the pan and allow to cook about 4-5 minutes.
• Use a spatula flip the pancakes (while still in their moulds).
• Cover and cook for another 3-4 minutes until pancakes are completely cooked and golden brown on both top and bottom.
• Place pancakes onto plate gently pushing them out of the moulds.

5 tbsp flour
1 1/2 tbsp skim milk
1 tbsp unsalted butter melted
1/2 tsp vanilla extract
2 1/2 tbsp granulated white sugar
2 large eggs egg whites and egg yolks separated
1/4 tsp cream of tartar

Warm a non-stick pan on low heat as you prepare the batter.
In a bowl, add milk, melted butter, vanilla, and egg yolks.
Sift in cake flour.
Mix with a whisk until batter is smooth and the mixture is a pale yellow.
In the bowl of a stand mixer, add egg whites, sugar and cream of tartar.
Whip until stiff peaks form.
Using a spatula, scoop out one-third of the meringue and add to your egg yolk batter.
Gently fold the meringue into the batter until there are no more white streaks.
Add two ring moulds to a large frying pan.
Spray the insides of the ring moulds with cooking oil spray.
Fill each ring mould between 1/2 to 2/3 full with batter.
Add 1/2 tbsp of water to each side of the pan.
Place a lid on top of the pan and allow to cook about 4-5 minutes.
Use a spatula flip the pancakes (while still in their moulds).
Cover and cook for another 3-4 minutes until pancakes are completely cooked and golden brown on both top and bottom.
Place pancakes onto plate gently pushing them out of the moulds.

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