Fluffy Japanese pancakes
Fluffy Japanese pancakes are also known as souffle pancakes. The texture is very light and fluffy. It melts in your mouth.
Servings: 3 pancakes
Equipment
- 1 x frying pan with a lid , 2 x bowls
- hand mixer
Ingredients
- 2 XL size eggs or 3 M size eggs If you use 3 M size eggs, use 2 egg yolks and 3 egg whites.
- 3 tablespoon All purpose flour or cake flour
- 1/3 teaspoon Baking powder
- 1 tablespoon Milk
- a few drops of Vanilla essence
- 2 tablespoon Superfine granulated sugar for meringue
- 1.5 tablespoon Cornstarch for meringue
- 1 teaspoon Vegetable oil
- 2 tablespoon Water
Instructions
- Divide the eggs into white and yolk and put each in a bowl.
- Add flour, baking powder, milk and vanilla essense to a bowl of egg yolk and mix well.
- To make meringue : beat egg whites with a hand mixer on high speed until large foams form. Add 1 tablespoon sugar and continue beating with high speed until soft peaks form. Then add the rest of sugar (1 tablespoon) and continue beating until stiff peaks form. Add 1.5 tablespoon cornstarch and beat with low speed until incorporated.
- Scoop 2-3 tablespoons of meringue, add to the yolk mixture and mix well to blend.
- Add this to the meringue and mix gently with a rubber spatula so as not to crush the foam.
- When using a piping bag, fold the end of the piping bag and stuff it with the batter.
- Heat a frying pan over medium heat, add oil, and spread it thinly with a paper towel. When the frying pan is warm, reduce the heat to low.Cut the tip of the piping bag and squeeze out to get the height. If you don't use a piping bag, use a spoon to place the batter.
- Add 1 tablespoon of water, cover and steam bake for about 7 ~10 minutes.
- Check the bottom and turn it over if it is browned. Add 1 tablespoon of water, cover and steam bake for about 7 ~10 minutes. Turn off the heat and let it sit for 2-3 minutes. Serve on a plate, sprinkle with powdered sugar and / or syrup and eat.
Notes
It is also delicious with seasonal fruits and whipped cream.