Japanese fluffy pancakes recipe
Japanese fluffy pancakes recipe is easy to make. Tender and very delicious fluffy pancakes are perfect for a light breakfast or dessert. They can be served with any topping: sour cream or honey, berry or chocolate sauce, etc.
Equipment
- 1 teaspoon
- 2 mix bowl
- 1 frying pan
- 1 mixer
- 1 spatula
- 6 baking mold
Ingredients
- 4 pcs egg
- 80 g flour
- 60 g powdered sugar
- 50 ml milk
- 10 g baking powder
- 1 tsp vanillin
- 1 tsp lemon juice
- ¼ tsp salt
Instructions
- Prepare the necessary ingredients.
- Carefully separate the egg whites from the yolks.4 pcs egg
- Beat the egg whites into a stiff foam, gradually adding powdered sugar, lemon juice, and salt.60 g powdered sugar, 1 tsp lemon juice, ¼ tsp salt
- Combine the egg yolks with milk and vanilla. Mix everything thoroughly.50 ml milk, 1 tsp vanillin
- Add sifted flour to the egg yolks, previously mixed with baking powder. Mix everything again until smooth.80 g flour, 10 g baking powder
- Add the beaten egg whites to the batter in portions, gently stirring the mass with a spatula to keep it fluffy.
- Make disposable molds out of baking paper. To do this, cut strips 2.5-4 cm wide and connect them in a ring, greasing the ends with vegetable oil. Place the resulting molds on a greased frying pan and fill them with batter halfway up. Bake the pancakes over medium heat with the lid on for 5-10 minutes, adding 1-2 tbsp of water to the pan.
- After the souffle rises, takes on a stable shape, and browns on one side, remove the paper strips and flip them over. Continue cooking the dessert with the lid on for another 5 minutes. If necessary, you can add another 1 tbsp of water.
- Serve the ready souffle pancakes immediately. Enjoy your meal!
Nutrition
Calories: 280kcalCarbohydrates: 62gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 10mgSodium: 1430mgPotassium: 84mgFiber: 1gSugar: 31gVitamin A: 51IUVitamin C: 0.2mgCalcium: 38mgIron: 2mg