Fluffy Japanese Pancake Delight (Print Version)
# Ingredients:
→ Pancake Batter
01 -
2 large eggs
02 -
2 tablespoons milk
03 -
½ teaspoon vanilla extract
04 -
1 teaspoon lemon zest (optional)
05 -
¼ cup all-purpose flour
06 -
¼ teaspoon baking powder
07 -
½ teaspoon white vinegar or lemon juice
08 -
2 tablespoons granulated sugar
09 -
Neutral oil for greasing
→ Optional Toppings
10 -
Sweetened whipped cream
11 -
Assorted fresh berries
12 -
Powdered sugar
13 -
Maple syrup
→ Whipped Cream (Optional)
14 -
½ cup heavy cream (chilled)
15 -
1 tablespoon granulated sugar
16 -
½ teaspoon vanilla extract
# Instructions:
01 -
Separate the eggs carefully into two mixing bowls. Ensure the whites are free of any yolk.
02 -
To the bowl with the yolks, add milk, vanilla extract, and optional lemon zest. Whisk until smooth. Sift in the flour and baking powder, then mix until no lumps remain.
03 -
Using a hand mixer, beat the whites on medium speed until frothy. Add vinegar or lemon juice to stabilize the meringue, then gradually sprinkle in the sugar. Continue beating until stiff peaks form.
04 -
Gently fold one-third of the meringue into the yolk batter using a rubber spatula. Add the remaining meringue and fold gently until the mixture is smooth and airy. Be careful not to overmix.
05 -
Heat a large nonstick skillet over low heat. Lightly grease the surface with neutral oil. Use a large spoon or cookie scoop to portion the batter into tall mounds on the skillet.
06 -
Cover the pan with a lid and let the pancakes cook for 7-8 minutes. Check the bottom to ensure it's golden brown before flipping.
07 -
Gently flip the pancakes using a spatula. Cover again and cook for an additional 5-6 minutes until golden on both sides and cooked through.
08 -
Combine heavy cream, sugar, and vanilla in a chilled bowl. Whisk by hand or with a mixer until firm peaks form.
# Notes:
01 -
Ensure clean, grease-free equipment when whipping egg whites
02 -
Be gentle when folding meringue to maintain the batter's airiness
03 -
Use low heat and be patient during cooking
04 -
Serve immediately for the best texture and appearance