Japanese Pancakes

2 servings

40 minutes

Japanese pancakes are airy, tender, and surprisingly soft pancakes that have become a hallmark of Japanese pastry culture. Their history is rooted in the tradition of Western pancakes, but Japanese chefs have refined the recipe to give it a special fluffiness and lightness. The secret to their texture lies in the carefully whipped egg whites that turn the batter into a light cloud. The sweet flavor, complemented by creamy notes, makes them an ideal base for a morning breakfast or an exquisite dessert. They are usually served with fruits, salted caramel, or classic sabayon cream, highlighting their delicate structure and rich taste. These pancakes are a true gastronomic delight that can transport you to cozy cafes in Tokyo with the first spoonful.

Energy value per serving

• Calories: 589.9
• Proteins: 20.6g
• Fats: 29.8g
• Carbohydrates: 58.8g

Ingredients

• Chicken egg: 4 pc
• Sugar: 50 g
• Butter: 35 g
• Wheat flour: 80 g
• Baking powder: 5 g
• Milk: 100 ml
• Vegetable oil: to taste

Cooking steps

1. Prepare all the ingredients.

2. Separate the egg whites from the yolks. For the pancakes, you will need 4 whites and 2 yolks (the remaining yolks can be used to make Savarin sauce, which can then be served with the pancakes).

   Required ingredients:

   • Chicken egg: 4 pieces

3. Start beating the egg whites with a mixer until the traces from the whisk remain.

4. Start adding sugar by the spoonful while continuing to beat the egg whites. Whip the whites until they are smooth, shiny, and firm (to stiff peaks), and the sugar is completely dissolved.

   Required ingredients:

   • Sugar: 50 g

5. In a separate bowl, place the egg yolks, add melted cooled butter and milk. Sift the flour with the baking powder into the mixture. Quickly mix with a whisk until smooth (do not beat!).

   Required ingredients:

   • Butter: 35 g
   • Milk: 100 ml
   • Wheat flour: 80 g
   • Baking powder: 5 g

6. Add half of the whipped egg whites to the prepared batter and mix with a spatula. Gently fold in the remaining egg whites to preserve the volume.

7. Grease the baking rings with vegetable oil inside and place them in a wide deep pan greased with melted butter.

   Required ingredients:

   • Vegetable oil:  to taste

8. Fill the rings with the batter two-thirds full and place the pan on the lowest heat.

9. Pour a little water between the rings. Cover the pan with a lid and keep on low heat until the pancakes rise and the mixture sets well.

10. Remove the lid, carefully free the pancakes from the rings, and flip them. Cover the pan again with the lid (if the water has evaporated, add a little more). Leave the pan on the heat for another 5 minutes.

11. Serve pancakes straight from the pan, best with strawberries, salted caramel, or sabayon cream.