Fluffy Japanese Pancakes

Ingredients

• 3 large Eggs (Separate yolks and whites carefully for best results.)
• 3 tablespoons Milk (Adds moisture and lightness to batter.)
• 1 teaspoon Vanilla extract (Optional, adds subtle sweetness and aroma.)
• 1/2 cup Cake flour (Sifted for lighter texture; all-purpose flour can be used as substitute.)
• 2 tablespoons Granulated sugar (Added gradually to egg whites for stable meringue.)
• as needed Vegetable oil or neutral oil (For lightly oiling the pan before cooking.)

Instructions

1. Separate eggs

   Crack the eggs and carefully separate the yolks from the whites into two different mixing bowls. Ensure no yolk gets into the whites for best whipping results.

   Time: PT5M

2. Prepare egg yolk mixture

   Add 3 tablespoons of milk and 1 teaspoon of vanilla extract to the egg yolks. Gradually sift in 1/2 cup of cake flour little by little, stirring gently to avoid lumps. Aim for a creamy, smooth batter consistency. Set aside.

   Time: PT10M

3. Chill egg whites

   Place the bowl with egg whites in the freezer for 10 to 15 minutes to chill. Cold egg whites whip better and create more stable meringue.

   Time: PT15M

   Temperature: 4°C

4. Whip egg whites

   Using an electric mixer, start whipping the chilled egg whites on low speed until foamy. Gradually add 2 tablespoons of granulated sugar bit by bit while increasing speed to high. Whip until stiff, glossy peaks form but do not overwhip to avoid breaking the meringue.

   Time: PT10M

5. Combine mixtures

   Add about one-third of the whipped egg whites into the egg yolk batter. Stir gently with a spatula until smooth. Then pour this mixture into the remaining egg whites. Fold everything together gently using a spatula, preserving as much air as possible. Do not use a whisk or mixer at this stage.

   Time: PT5M

6. Prepare to cook

   Transfer the batter into a pastry bag or a plastic bag with a corner cut off. If unavailable, use a spoon to drop batter onto the pan.

   Time: PT2M

7. Cook pancakes

   Heat a non-stick skillet over very low heat. Lightly oil the pan with vegetable oil. Pipe or spoon the batter onto the skillet, forming thick rounds that hold their shape. Add a few drops of water to the pan and immediately cover with a lid to create steam. Cook for 7 to 10 minutes without lifting the lid.

   Time: PT10M

   Temperature: Low heat

8. Flip and finish cooking

   Carefully flip the pancakes using a spatula. Add a few more drops of water to the pan, cover with the lid again, and cook for another 5 minutes on low heat until cooked through and fluffy.

   Time: PT5M

   Temperature: Low heat

Nutrition Facts

Calories

250

Protein

8g

Carbohydrates

30g

Fat

9g

Fiber

1g