Fluffy Pancakes (Print Version)
Ingredients:
01 -
2 large eggs.
02 -
1/4 cup (50g) granulated sugar.
03 -
1/2 cup (120ml) milk.
04 -
1 cup (125g) all-purpose flour.
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1 tsp baking powder.
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1/4 tsp vanilla extract.
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1/4 tsp salt.
08 -
Butter (for greasing).
09 -
Powdered sugar (for dusting).
10 -
Maple syrup (for serving).
11 -
Whipped cream (optional).
Instructions:
01 -
Carefully separate the egg yolks from the whites into two large bowls.
02 -
Add sugar to the yolks and whisk until the mixture turns pale and creamy. Then, stir in the milk and vanilla extract.
03 -
Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, taking care not to overmix.
04 -
Using an electric mixer, beat the egg whites until stiff peaks form.
05 -
Gently fold the whipped egg whites into the yolk mixture in three parts, being careful not to deflate the batter.
06 -
Heat a non-stick frying pan over low heat and lightly grease it with butter. Using a ring mold (if you have one), spoon the batter into the mold for a nice shape. If you don’t have a mold, spoon the batter directly onto the pan and shape it as best you can. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set. Flip gently and cook for another 4-5 minutes.
07 -
Dust the fluffy pancakes with powdered sugar, serve with maple syrup, and top with whipped cream if desired.
Notes:
01 -
These fluffy Japanese pancakes are a delightful breakfast or brunch treat, known for their light and airy texture.