Fluffy Pancake Recipe
The ultimate
crepe of Japan. You may have seen this new variety of thick and fluffy pancakes
in the news or on any Japanese cooking website. These pancakes are light and
fluffy, and extremely thick.
Ingredients
- 4 Egg Whites
- 1/4 cup Whole Milk
- 2 Tbsp. Powdered Sugar
- 1/2 tsp. Baking Powder
- 1 pinch Salt
- 2 Egg Yolks
- 1/2 cup All-Purpose Flour
Instructions
First, separate
egg yolks and egg whites. Place the egg yolks in a large mixing bowl and the
egg whites in the bowl of your blender. Reserve the egg whites.
Then, add
the powdered sugar to the egg yolks and whisk until creamy. Stir in whole milk,
then flour and baking powder.
Start
whipping the egg whites with the salt, starting at a moderate speed and
gradually increasing to a high speed until you get firm peaks.
Place a
nonstick skillet with a lid on your stove and light on low heat (as low as
possible).
While the
pan is warming, fold about 1/3 of the whipped egg whites into the remaining
pancake batter. Once smooth, add the rest of the egg whites in half. Try not to
work the dough too much to avoid deflating the egg whites.
Grease your
pastry rings generously (see note 1 for sizes) and the pan with cooking oil
(see note 2). Place the rings in the pan and fill about half of the rings with
the pancake batter. They will increase during cooking, so be careful not to
overfill them.
Put the lid
back on the pan and cook for 4 minutes. Carefully remove the lid (there will be
steam), gently flip each baking ring with a flat spatula, and put the lid back
on for another 3 minutes.
If the
puffed pancakes do not come out easily from the pastry rings, put a small sharp
knife over the edges of the ring.
Repeat the
process if necessary, making sure to grease the rings between each turn.
Serve
directly, hot. Happy Cooking Time.
