Japanese Pancakes

25 Jul Japanese Pancakes

Normally Sunday is our day for a special breakfast and this time we want to try a different kind of pancakes and this one is not the exception. The result is a very fluffy pancake that melts in your mouth. This recipe will give you a little more work than the regular pancake but we think it worth it. 

Ingredients:

4 eggs

3 tablespoon milk

1/2 teaspoon vanilla

1/2 cup self-raising flour

1 teaspoon baking powder

4 tablespoon caster sugar

oil

4 tablespoon or more of water for steaming

Prep:

1. Separate the egg yolks from the egg whites. Freeze the egg whites for 10 minutes, it will help with the stiffness of the meringue. 
2. Beat the egg yolks with the milk and vanilla until is airy. Add the flour and baking powder with a sifter. Mix well but not overbeat. Set aside.
3. Beat the egg whites until they are fluffy, add the sugar one spoon at a time beating well until it forms stiff peaks. 
4. Add 1/3 of the egg whites to the egg yolks mixture. Mix well. Then add the rest with soft movements, so you maintain the fluffiness. 
5. Put a pan in low heat. Brush a little of the oil into the pan. Pour a scoop of the mixture in three different spots to make three pancakes at a time. Drizzle with water in the whole spots. Cook with a lid for 2 minutes, then add a scoop more to each pancake and cook for 5-7 minutes, depends on your stove. Turn the pancake with care and cook it on the other side for a couple of minutes with the lid on. If the water evaporates, just add more…that will give them some moist. 
6. Serve them warm with maple syrup or your favourite fruit. 

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.