Fluffy Japanese Pancakes

12 mins
Serves 2
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Directions

  1. 1In a bowl, separate two egg whites from the yolks using an egg cracker.
  2. 2In a bowl, separate two egg whites from the yolks using an egg cracker.
  3. 3In a bowl, separate two egg whites from the yolks using an egg cracker.
  4. 4In another bowl, add the two egg yolks, 2 tablespoons of milk, 1 tablespoon of vanilla, and ½ tablespoon of baking powder.
  5. 5In another bowl, add the two egg yolks, 2 tablespoons of milk, 1 tablespoon of vanilla, and ½ tablespoon of baking powder.
  6. 6In another bowl, add the two egg yolks, 2 tablespoons of milk, 1 tablespoon of vanilla, and ½ tablespoon of baking powder.
  7. 7Add 4 tablespoons of all-purpose flour and a pinch of salt to the yolk mixture.
  8. 8Add 4 tablespoons of all-purpose flour and a pinch of salt to the yolk mixture.
  9. 9Add 4 tablespoons of all-purpose flour and a pinch of salt to the yolk mixture.
  10. 10Whisk until smooth.
  11. 11Whisk until smooth.
  12. 12Whisk until smooth.
  13. 13In the bowl of a stand mixer, add the egg whites and a squeeze of lemon juice.
  14. 14In the bowl of a stand mixer, add the egg whites and a squeeze of lemon juice.
  15. 15In the bowl of a stand mixer, add the egg whites and a squeeze of lemon juice.
  16. 16Whisk until frothy.
  17. 17Whisk until frothy.
  18. 18Whisk until frothy.
  19. 19Add 3 tablespoons of heated maple syrup (50 seconds in the microwave) to the egg whites.
  20. 20Add 3 tablespoons of heated maple syrup (50 seconds in the microwave) to the egg whites.
  21. 21Add 3 tablespoons of heated maple syrup (50 seconds in the microwave) to the egg whites.
  22. 22Whisk again until stiff peaks form.
  23. 23Whisk again until stiff peaks form.
  24. 24Whisk again until stiff peaks form.
  25. 25Gently fold the meringue into the yolk mixture.
  26. 26Gently fold the meringue into the yolk mixture.
  27. 27Gently fold the meringue into the yolk mixture.
  28. 28Preheat a non-stick pan on low heat.
  29. 29Preheat a non-stick pan on low heat.
  30. 30Preheat a non-stick pan on low heat.
  31. 31Add a scoop of batter to the pan, then add another scoop on top.
  32. 32Add a scoop of batter to the pan, then add another scoop on top.
  33. 33Add a scoop of batter to the pan, then add another scoop on top.
  34. 34Cover the pan with a bowl and cook for six minutes.
  35. 35Cover the pan with a bowl and cook for six minutes.
  36. 36Cover the pan with a bowl and cook for six minutes.
  37. 37After six minutes, add another scoop of batter on top, and cook for another six minutes.
  38. 38After six minutes, add another scoop of batter on top, and cook for another six minutes.
  39. 39After six minutes, add another scoop of batter on top, and cook for another six minutes.
  40. 40Add a little bit of water to the pan, cover, and cook for six more minutes.
  41. 41Add a little bit of water to the pan, cover, and cook for six more minutes.
  42. 42Add a little bit of water to the pan, cover, and cook for six more minutes.
  43. 43Once cooked, remove the pancakes and serve with maple syrup.
  44. 44Once cooked, remove the pancakes and serve with maple syrup.
  45. 45Once cooked, remove the pancakes and serve with maple syrup.

Ingredients

  • 2 egg whites
  • 2 egg whites
  • 2 egg whites
  • 2 tablespoons whole milk
  • 2 tablespoons whole milk
  • 2 tablespoons whole milk
  • 1 tablespoon vanilla
  • 1 tablespoon vanilla
  • 1 tablespoon vanilla
  • 0.5 tablespoon baking powder
  • 0.5 tablespoon baking powder
  • 0.5 tablespoon baking powder
  • 4 tablespoons all-purpose flour
  • 4 tablespoons all-purpose flour
  • 4 tablespoons all-purpose flour
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 3 tablespoons heated maple syrup
  • 3 tablespoons heated maple syrup
  • 3 tablespoons heated maple syrup
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water

Equipment

egg cracker machinewhiskstand mixernon-stick frying panspatula