Fluffy Japanese Pancakes
I modified a recipe I found from the net. Make sure to wait at least five minutes (or after the batter is bubbly) before frying the pancakes. These are soft and fluffy!
Fluffy Japanese Pancakes
I modified a recipe I found from the net. Make sure to wait at least five minutes (or after the batter is bubbly) before frying the pancakes. These are soft and fluffy!
Cooking Instructions
- 1
Whisk the yolks and 1 tbsp sugar until well-combined.
- 2
Add oil and milk bit by bit to the mix while whisking.
- 3
Sift the flour, baking powder, salt into the batter. Whisk until well-combined.
- 4
Add vanilla and continue whisking. The batter should be sticky.
- 5
Use a mixer for the egg whites. When the egg whites have become foamy (not yet firm), add 1 tbsp sugar. Use the mixer again in low setting until the sugar is dissolved. Use the mixer in high setting until the egg whites become stiff.
- 6
Fold the egg whites carefully into the batter, bit by bit (I do this for about 4-5 times). You can also use a whisk but be careful not to overmix. Wait for about 5 minutes before cooking the batter.
- 7
Heat a non-stick pan. I prefer not to use oil, but use some if you prefer it that way.
- 8
Turn the heat to low. Scoop a bit of batter in the pan. When the bottom part has browned, flip the pancake.
- 9
Repeat the process with the remaining batter.
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