Fluffy Japanese Pancakes
Directions
- 1In a bowl, separate two egg whites from the yolks using an egg cracker.
- 2In another bowl, add the two egg yolks, 2 tablespoons of milk, 1 tablespoon of vanilla, and ½ tablespoon of baking powder.
- 3Add 4 tablespoons of all-purpose flour and a pinch of salt to the yolk mixture.
- 4Whisk until smooth.
- 5In the bowl of a stand mixer, add the egg whites and a squeeze of lemon juice.
- 6Whisk until frothy.
- 7Add 3 tablespoons of heated maple syrup (50 seconds in the microwave) to the egg whites.
- 8Whisk again until stiff peaks form.
- 9Gently fold the meringue into the yolk mixture.
- 10Preheat a non-stick pan on low heat.
- 11Add a scoop of batter to the pan, then add another scoop on top.
- 12Cover the pan with a bowl and cook for six minutes.
- 13After six minutes, add another scoop of batter on top, and cook for another six minutes.
- 14Add a little bit of water to the pan, cover, and cook for six more minutes.
- 15Once cooked, remove the pancakes and serve with maple syrup.
Ingredients
- 2 egg whites
- 2 tablespoons whole milk
- 1 tablespoon vanilla
- 0.5 tablespoon baking powder
- 4 tablespoons all-purpose flour
- 1 pinch salt
- 1 squeeze lemon juice
- 3 tablespoons heated maple syrup
- 1 tablespoon water
Equipment
egg cracker machinewhiskstand mixernon-stick frying panspatula
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