Japanese Pancakes: A Delicious Recipe | Dennispoint Campground MD

Japanese pancakes: A delicious and easy recipe

Everyone knows crepes or pancakes. But have you ever tried Japanese pancakes? This thicker paste is particularly airy and melts in your mouth when you eat it.

  • For three pancakes you will need: 2 egg yolks, 3 egg whites, 40 g sugar, 30 g flour, 20 ml whole milk, 10 ml rapeseed or sunflower oil, 1 tablespoon frying oil, 1 teaspoon of white wine vinegar, 5 tablespoons of water
  • Preparation: First, separate the eggs. Note that you only need two egg yolks but three egg whites. Beat the egg whites with the vinegar and sugar until stiff. It should stay firm in the bowl when you flip it over.
  • Now we put the egg yolk in a bowl with the milk and the oil. Beat well with a whisk until foamy. Add the flour and stir into the mixture.
  • Now carefully fold the beaten egg whites into the batter until the two batters are combined. Avoid over-stirring or air will escape from the beaten egg whites and the pancakes won’t be as fluffy.

How to cook pancakes

Using a pastry bag, pour enough batter into a greased pan to make 3 3-inch pancakes. It is not necessary to use all the dough, but keep a little less than half.

  • Pour a third of the water into the spaces between the pancakes as they cook. Then put the lid on and cook for three minutes.
  • Then, use the pastry bag to pipe the rest of the batter over the already cooked pancakes in the pan. Pour a third of the water into the holes, put the lid on and cook for five minutes.
  • When the batter bubbles to the top, you can gently flip the pancakes. Now pour the rest of the water into the holes and let stand another five minutes with the lid closed.
  • Scoop out the finished pancakes and serve hot. Serve with blueberries, maple syrup, and powdered sugar.

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