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Japanese pancakes
Fluffy, tender, and thick Japanese pancakes are usually made for breakfast in their homeland and are also sold on busy streets like fast food. The set of ingredients for this dessert is quite ordinary, but the result is absolutely unlike the familiar "pancakes". The pancakes somewhat resemble sponge cake, but their taste is different – it significantly differs and is difficult to describe; you just have to try it. It's all about the technique and, of course, the properly selected measurements of the ingredients.
These pancakes are not fried, but baked in a pan under a lid with minimal steam and at a low heat setting. The height of the products increases gradually, and a strip of parchment paper, connected in a ring, helps create the proper shape.
Ingredients
Show ingredients
- large eggs – 2 pcs;
- flour (all-purpose) – 40 g;
- white sugar – 30 g;
- milk – 25 ml;
- baking powder – 0.5 tsp;
- fine salt – a pinch.
Preparation
- Prepare the ingredients. Instead of two large eggs, you can take 3 small ones.
- First, separate the egg whites from the yolks.
- Mix the flour with the baking powder to ensure that it disperses throughout the mixture so that the pancakes rise evenly.
- Whip the egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar while keeping the mixer on. Increase to maximum speed and whip the egg whites to a stable, thick consistency.
- Pour the milk into the bowl with the yolks.
- Whisk the mixture thoroughly.
- Add the flour, making sure to sift it first.
- Gently fold it into the liquid mixture with a spoon to avoid dry lumps.
- Next, fold one-third of the whipped egg whites into the batter.
- Mix with the same spoon.
- When the mixture becomes homogeneous, gently fold in the remaining egg whites.
- Now, carefully incorporate them into the mixture with a spatula, using slow folding motions to preserve the air bubbles as much as possible.
- Heat the pan over medium-low heat. Grease the bottom with a small amount of vegetable oil.
- You can simply place the batter onto the pan, but to achieve an even round shape, it's advisable to cut strips of parchment paper 4-5 centimeters wide. Join them into a ring, securing the edges with vegetable oil. Set the paper rings in the pan.
- Spoon 1 tablespoon of batter into each ring.
- After about 10 seconds, add another 1-1.5 tablespoons of batter to the molds.
- Pour in two teaspoons of regular water (no more) into the pan to create steam.
- Immediately cover it with a lid.
- After 5 minutes, the pancakes will rise well and the bottom will be cooked.
- Carefully lift them with a spatula, detach the strip of parchment, and flip to the other side.
- Add a couple of teaspoons of water back into the pan.
- Cover again and bake for another 4 minutes.
- Transfer the finished pancakes to a plate, wipe the pan with a paper towel, and repeat the entire process to make three more pancakes from the remaining batter.
Freshly baked Japanese pancakes are sprinkled with powdered sugar, garnished with berries, and served for breakfast. These "pancakes" are unlike anything else – they resemble both sponge cake and soufflé, but this wonderful taste cannot be described in words, and to truly appreciate the charm of this unusual dessert, one must try it.
