If you're looking for a fluffy and indulgent breakfast treat, look no further than Japanese fluffy pancakes. These pancakes are made with a soufflé-like batter that yields a pillowy texture and a light, airy taste. Just because they look ugly, it doesn't mean they're not tasty..
I've decided to start a new series where I share my tasty fails. This fluffy pancake is my first tasty fail!
INGREDIENTS
2 eggs
3 tbsp sugar
2 tbsp milk
3 tbsp white flour (abt. 30grams)
1/4th tsp baking powder
1/2 tsp vanilla extract
butter, for greasing the pan
INSTRUCTIONS
In a large mixing bowl, whisk together the egg yolks, flour, 1 tbsp sugar, and vanilla extract until smooth
Sift the flower into this mixing bowl
In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add 2 tbsp of sugar
Gently fold the beaten egg whites into the batter using a spatula, taking care not to deflate the mixture
Heat a non-stick pan over low-medium heat and melt a small amount of butter in it. Ladle the pancake batter onto the pan, using about 1/4 cup for each pancake
Cover the pan with a lid and let the pancakes cook for about 3-4 minutes, or until the bottom is golden brown.
Use a spatula to gently flip the pancakes over and cook for another 2-3 minutes, or until both sides are golden brown and the pancakes are cooked through (this is unfortunately where it went wrong for me)
Remove the pancakes from the pan and serve immediately, topped with your favourite toppings like fruit, syrup, or whipped cream.
Enjoy your delicious & fluffy Japanese pancakes!
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