Imported from the web

Cloudy Japanese Pancakes

Name: Cloudy Japanese Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 2 eggs (separated); 30 ml milk; 25 g all-purpose flour; 0.25 tsp baking powder; 1 tsp vanilla extract; 25 g sugar

Recipe by Ntree Spicehaven Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Light, airy, and soufflé-like Japanese pancakes that are incredibly soft and fluffy.

2 servings30 minEast Asian

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Ingredients

2 eggs (separated)
30 ml milk
25 g all-purpose flour
0.25 tsp baking powder
1 tsp vanilla extract
25 g sugar

Steps

1
Separate the egg yolks from the egg whites into two different bowls.
2
In the bowl with the egg yolks, add the milk and vanilla extract, then whisk together.
3
Sift in the all-purpose flour and baking powder into the egg yolk mixture and whisk until smooth.
4
In a separate clean bowl, beat the egg whites while gradually adding the sugar until stiff peaks form.
5
Gently fold the whipped egg whites into the yolk mixture in batches, being careful not to deflate the air.
6
Heat a non-stick pan over low heat and lightly grease with oil.
7
Scoop the batter onto the pan to form tall pancakes. Cover and cook on low heat for several minutes.
8
Flip the pancakes carefully and cook the other side until golden and set.

Notes

The key to these pancakes is the meringue; ensure your egg white bowl is completely clean and grease-free. Cook on the lowest heat possible to ensure they cook through without burning.