Japanese Pancakes: A delicious and easy recipe
Everyone knows crepes or pancakes. But have you ever tried Japanese pancakes? This thicker type of pastry is particularly airy and melts in your mouth when you eat it.
- For three pancakes you need: 2 egg yolks, 3 egg whites, 40 g sugar, 30 g flour, 20 ml whole milk, 10 ml rapeseed or sunflower oil, 1 tsp oil for frying, 1 tsp white wine vinegar, 5 tbsp water
- Preparation: In the first step, separate the eggs. Note that you only need two yolks but three egg whites. Beat the egg whites together with the vinegar and sugar until stiff. It should stay firmly in the bowl when you turn it over.
- Now put the egg yolk in a bowl with the milk and oil. Whisk well with a whisk until fluffy. Add the flour and stir into the mixture.
- Now carefully fold the beaten egg whites into the smooth batter until both masses have blended together. Avoid stirring for too long, otherwise, the air will escape from the beaten egg whites and the pancakes will no longer be as airy.
How to bake the pancakes
Using a piping bag, pour enough batter into an oiled pan to make 3 pancakes, about 8cm in size. You don’t need to use up all of the dough, but hold back a little less than half.
- Pour a third of the water into the spaces between the pancakes while they are baking. Then put the lid on and let it cook for three minutes.
- Then use the piping bag to pipe the rest of the batter onto the already baked pancakes in the pan. Pour a third of the water into the gaps, put the lid on and cook for five minutes.
- When the batter bubbles on the surface, you can carefully turn the pancakes. Now drizzle the rest of the water back into the gaps and leave to stand for another five minutes with the lid closed.
- Take out the finished pancakes and serve hot. Serve with blueberries, maple syrup, and powdered sugar.