Japanese Pancake Recipe
Alcoholic, thick, and joyful, Japanese pancakes - also known as Sufle Pancakex - are a viral sensation for good reasons. These cloud-like stacks are a sweet twist on traditional pancakes, which is made by beating a whipped egg white in a rich batsman for incredible amounts. Perfect for a weekend brunch or a special treatment, it brings the Japanese pancake recipe cafe-style pancakes with just some simple material and some kitchen cleverness.
Equipment
- 2 Mixing bowls
- Electric mixer or hand whisk
- Sifter
- Silicone spatula
- Ring molds (3-inch preferred)
- Non-stick skillet with lid
- Measuring spoons & cups
Ingredients
- 2 large eggs (separated)
- 2 tbsp whole milk
- ¼ tsp vanilla extract
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 2 tbsp granulated sugar
- 1 tsp lemon juice (optional, for stabilizing egg whites)
- Butter or oil, for greasing
- Powdered sugar, syrup, or berries (for serving)
Instructions
- Different eggs: Keep egg white in one bowl and yolk in the other.
- Mix the yolk batsman: In the yolk, add milk and vanilla. Whisk until joint. Dough and baking powder in the powder; Stir until smooth.
- Whip egg whiteness: Add lemon juice to egg white. Kill until foamy, then slowly add sugar in the form of hard peaks.
- Fold gently: Fold one -third of egg white in the yolk mixture using a spatula. Then gently bend the mixture without deflecting the mixture in the remaining whites.
- Skilate Preheat: Lightly lubricate a non-stick skillet and keep it on low heat. Use a ring mold for signature pancake size.
- Cook the pancakex: In the spoon batter molds, cover with the lid, and cook for 4-5 minutes. Turn carefully and cook another 4-5 minutes until golden and set.
- Serve immediately: Remove the molds and serve hot with your favorite topping- sugar, maple syrup, or fresh berries.