Fluffy Japanese Pancakes
Ingredients: eggs, milk, vanilla, flour, sugar · 30 min cook time · 180kcal · $3.50
Ingredients
2ea eggs, 4tablespoons milk, 1teaspoon vanilla, 3tablespoons flour, 3tablespoons sugar, as needed oil and water
Instructions
1. Separate the egg yolks and egg whites into two separate bowls.
2. Add 4 tablespoons of milk to the egg yolks and whisk together.
3. Add 1 teaspoon of vanilla to the mixture and whisk.
4. Sift 3 tablespoons of flour into the egg yolk mixture and whisk until smooth.
5. Beat the egg whites with a mixer for 5 minutes until stiff peaks form, gradually adding 3 tablespoons of sugar.
6. Gently fold the whipped egg whites into the egg yolk mixture until well combined.
7. Transfer the batter into a piping bag.
8. Lightly grease a pan, remove excess oil, and pipe the batter into round mounds on very low heat.
9. Add a few drops of water around the pancakes, cover with a lid, and cook.
10. Flip the pancakes carefully, add a little more water, cover, and cook until golden and fluffy.
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