Japanese Pancakes 🥞
Since I first tried these fluffy pancakes, it's a special request of my daughters. They are relatively simple to make and steam low and slow in a pan. This recipe is inspired by Chef Hiro who is the ambassador for the Japanese cuisine in Italy. These were served with grated lemon zest in the batter and topped with blueberries and maple syrup.
Japanese Pancakes 🥞
Since I first tried these fluffy pancakes, it's a special request of my daughters. They are relatively simple to make and steam low and slow in a pan. This recipe is inspired by Chef Hiro who is the ambassador for the Japanese cuisine in Italy. These were served with grated lemon zest in the batter and topped with blueberries and maple syrup.
Open in Cookpad AppSteps
- 1
Mix your egg yolks with the milk and oil first before adding your flour and flavouring and combine to a thick paste. Whisk your egg whites and sugar to stiff peaks.
- 2
Fold this in the egg yolk mixture in two times trying to keep as much air as possible. In a very well oiled pan on low heat, spoon your mixture to 3/4 of the ring and cover with a lid to create steam. Turn after 4 minutes.
- 3
Repeat the process to cook further and see the pancakes rise. Remove the ring, I made mine with foil, and they are ready to serve.
- 4
I topped mine with maple syrup and blueberries.
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