A fancy style of pancakes known for it's fluffier body and melt-in-your-mouth texture! A more recent trend in Japan, they are a sweet treat or snack!
Makes about 6 small pancakes.
Ingredients
Pancake batter - base
1 Tablespoon milk ( ~18 grams)
1 teaspoon vanilla extract
4 Tablespoons All-purpose flour or cake flour (~35 g)
1/2 teaspoon Baking powder (~2 g)
a pinch of salt ( one shake with a salt shaker)
Pancake batter - meringue:
2 eggs - separate the egg yolks and egg whites ( this takes some skill)
2 1/2 Tablespoons of sugar (granulated, white table sugar)
Prep
Have two mixing bowls ready (1 mixing bowl and 1 medium sized bowl is fine too).
It really, really helps to have an electric hand whisk. If not, a metal whisk is fine.
Have a medium sized pan with a lid. And some butter to grease the pan.
Steps
In a bowl, combine the 1 T milk and 1 tsp vanilla, and 2 egg yolks and whisk together.
Measure the 4 T flour and put the 1/2 tsp baking powder into the flour.
Slowly add the flour and baking powder into the milk mixture and mix until all the flour is mixed in.
In a separate bowl, add the 2 egg whites. Whisk or use electric mixer until the eggs become frothy.
Whisk more intensely, or use high speed on electric whisk, and slowly add in sugar. Whisk for about 3 minutes or until the mixture looks like soft-serve. You are done when you lift up your whisk and the meringue forms peaks that stay up (the top tips will fall over gently).
Once the meringue is fluffy, take a spoonful and mix it into the flour and milk mixture.
Then, add the meringue to the flour mixture, and gently fold it into the flour mixture.
*Making the meringue and folding it is kinda complicated and advanced, I recommend watching a video or look up how to do these parts (watch this for a general idea on making meringue https://youtu.be/4zpYwmi8Jrc)
Cooking
Pre-heat your pan on a medium low heat for about 2 minutes.
Add a small slice of butter into the pan and use a paper towel to grease the surface. Be careful not to burn your hands!
Using a small ladle or big spoon, scoop a 1/2 cups worth of the batter into the pan and let it cook for about 1 minutes.
Add another half scoop on top of the pancake.
Add about 1 Tablespoon of water on the sides of the pan. Cover pan with a lid.
Cook, covered, for about 4 minutes.
Uncover pan, and when the bottom is a golden yellow color, gently flip over.
Cover the pan again, and cook for another 3 minutes or until bottom is golden brown (try to limit removing the lid too much to check)
Uncover pan and remove pancake.
Side note: you should try to cook the pancakes all at once. If you wait too long then the batter will become less fluffy and then the pancake will be less fluffy.
All of the cooking times depend on the size of the pancake and the pan :\ so be careful not to burn it and look for the golden brown color.
Serve!
These pancakes are best served with cut up fresh fruit and a light syrup, but it tastes great with maple syrup or honey too!
They also only stay fluffy for a little bit so serve and eat as soon as possible
Enjoy!
*Disclaimer: This recipe is an edited version of Amy Holz recipe (posted on Subtle Asian Cooking ) check out her Instagram! @asianbakergirl
https://www.facebook.com/groups/subtleasiancooking/permalink/3410475525634561/
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