Japanese Recipes

Fluffy Japanese Pancakes has won the hearts of many with its delectable airy texture and buttery aroma. Despite its delicate and complicated appearance it's actually easy to do at home. Be cautious as your standards for pancakes will never be the same after having this one! It is often compared to soufflé because it is an egg-based dish that’s made mainly from eggs (heaps of egg whites) and flour. Tip: Let the batter sit for 20-30 minutes. By letting it sit, it gives the starch granules time to expand resulting in an airier pancake. How To Make Fluffy Japanese Pancakes Breakfast or snacks, these fluffy, airy, delicate pancakes can be your new favorite craving that you will look forward to first thing in the morning. Be cautious as your standards for pancakes will never be the same after having this one! 2 egg yolks4 egg whites4 tbsp sugar1 tbsp canola oil1 tsp vanilla extract3 tbsp milk1 ⅓ cup cake and pastry flour1 ½ tsp baking powder¼ tsp salt⅓ meringue Preheat the non-stick frying pan for about ten minutes with three ring moulds, these moulds will be used to shape your fluffy pancakes in a cylindrical shape. While waiting for the pan, proceed to make the batter.To create the meringue, get 4 whole eggs and separate the yolk from the whites. Set the egg yolks aside as you will be needing this in the next steps. Beat the egg whites using an electric mixer for about thirty seconds or until the batter achieves a foamy texture. Add 3 tablespoons of sugar, increase the speed of your mixer to high for three to five minutes until stiff peak form. Set this aside.In a separate bowl, toss two egg yolks and 1 tablespoon sugar. Make sure to whisk it until it is dissolved before adding 1 tablespoon canola oil, 1 teaspoon vanilla extract, and 3 tablespoons of milk. After that, sift 1 ⅓ cake and pastry flour, 1 ½ teaspoon baking powder, and ¼ teaspoon salt onto the egg yolk mixture and whisk it until it is smooth.Pour ⅓ of the meringue mixture onto the egg yolk batter. Mix until there are small lumps or streaks visible in the mixture. You can now proceed to filling half of the ring molds with the batter, take seven minutes to cook each side of the pancake, or until you reach a slightly golden color. Avoid overmixing your batter. It can result in tougher, flatter pancakes. Serve the pancakes with your favorite syrup.

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