Fluffy Japanese Pancakes
Translated from Spanish, the language of the reel.
Alberto Ugarte 🕹️👾 | Juegos, retro, merch y TCG cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Soufflé-style Japanese pancakes that are light and very fluffy thanks to the whipped egg whites. They are cooked over low heat and covered so they rise gently and remain tender inside.
- Time
- 27 minutes
- Equipment
- Stovetop
- Good for
- Breakfast or snacks
- Cuisine
- East Asian
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 85 g
- 70 g
- 165 g
Weights are estimates. Together, the ingredients weigh about 470 g before cooking, which is about 95 g per serving.
Steps
Carefully separate the 5 egg yolks from the 5 egg whites. Place the yolks in a bowl and set the whites aside in another completely clean, grease-free bowl; this will help them whip properly.
Add the 70 ml of milk to the egg yolks and whisk until the mixture is smooth.
Add the 75 g of sifted all-purpose flour and the 5 g of baking powder. Mix until you have a smooth, lump-free batter, then set aside.
Beat the 5 egg whites until they begin to foam. Gradually add the 70 g of sugar, or erythritol, while continuing to beat.
Continue beating until you obtain a firm meringue. It is ready when you can turn the bowl upside down and the whipped egg whites do not slip or fall out.
Fold the whipped egg whites into the egg yolk mixture in several additions. Use a spatula and make folding motions, lifting the batter from the bottom to preserve the air, until the mixture is homogeneous and airy.
Heat a griddle or nonstick pan over low heat. Lightly grease with neutral oil only if necessary to prevent the pancakes from sticking.
Place portions of the batter on the griddle, aiming to form tall, round pancakes. Do not overcrowd the pan so you can flip them easily.
Cover the griddle or pan and cook the pancakes over low heat for approximately 3 minutes, until the base is golden and the structure looks firmer.
Carefully flip each pancake so it does not deflate. Cover again and cook for another 3 minutes on the other side, until golden and cooked through.
Remove the pancakes from the griddle and serve immediately while hot and still fluffy.
Notes
The recipe calls for sugar or erythritol; if you use erythritol, the preparation will have fewer calories, and the sweetness may vary depending on the brand. Keep the heat low and cook with the pan covered so the pancakes cook through without burning on the outside.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 188
- Protein
- 8 g
- Carbs
- 27 g
- Fat
- 5 g
- Fiber
- 0 g
Where the calories come from
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