Recipe for Fluffy Japanese Pancakes
Fluffy Japanese pancakes have gained immense popularity due to their light and airy texture. This pancake, primarily based on eggs, achieves its signature fluffiness through a few key techniques. Cooking at a low and steady temperature, covering the pan to retain moisture, and properly beating the egg whites are crucial steps. Achieving perfection might require some trial and error, but the end result is worth the effort.
Ingredients:
- 2 egg yolks
- 1 tablespoon milk
- 1/2 teaspoon vanilla essence
- 1/2 teaspoon baking powder
- 1/2 cup cake flour
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 2 tablespoons granulated sugar
- Vegetable oil
Instructions:
- In a mixing bowl, combine the egg yolks, milk, and vanilla essence. Whisk until the mixture thickens.
- Sift the baking powder and cake flour into the bowl. Whisk until the ingredients are well blended. Set aside.
- In a separate bowl, add the cream of tartar to the egg whites. Whisk steadily until the mixture turns light and white. Gradually add the granulated sugar while continuing to whisk until stiff peaks form.
- Gently fold the egg white mixture into the egg yolk mixture in batches until fully combined.
- Transfer the mixture into a piping bag.
- Preheat a pan over low heat for 2-3 minutes and grease it with vegetable oil.
- Pipe the batter into the pan to create pancakes that are about 3 inches tall and 3 inches wide.
- Cover the pan and cook for 6-7 minutes. Check if the bottoms are golden brown, then gently flip the pancakes.
- Cover the pan again and cook for another 4-5 minutes until the other side is golden brown.
- Serve the pancakes on a platter.
Serving Suggestions:
- Top with fresh fruits such as blueberries, kiwis, and strawberries.
- Drizzle with maple syrup or honey, and dust with powdered sugar for an extra touch of sweetness.
Enjoy these delightful pancakes as a special breakfast treat!