Imported from Instagram
Fluffy Japanese Pancakes
Tall, very fluffy Japanese pancakes made with whipped egg whites gently folded into a yolk batter. They are cooked covered over low heat to achieve a light, almost cloud-like texture.
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Ingredients
- 5 Egg yolks
- 70 ml Milk
- 75 g Flour (Sifted)
- 5 g Baking powder
- 5 Egg whites
- 70 g Sugar or erythritol (Choose sugar or erythritol)
Steps
- 1
Place the 5 egg yolks and 70 ml of milk in a bowl. Mix until well combined.
- 2
Add the 75 g of sifted flour and 5 g of baking powder. Mix until smooth.
- 3
Place the 5 egg whites in another bowl and add 70 g of sugar or erythritol. Whip them to stiff peaks; they are ready when you can turn the bowl upside down without them falling out.
- 4
Gradually fold the whipped egg whites into the previous mixture using gentle folding motions until you obtain a uniform, airy batter.
- 5
Place portions of batter on a griddle over low heat. Cover and cook for 3 minutes on one side.
- 6
Flip them and cook covered for another 3 minutes on the other side. Remove the pancakes and serve.
Notes
The video does not indicate whether the griddle should be greased or specify the portion size. The stated yield is an estimate based on the five egg yolks and five egg whites; sugar and erythritol are not nutritionally equivalent.
Nutrition per serving
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