What distinguishes Japanese pancakes is their airy texture and impressive height, achieved through the combination of ingredients and the specific preparation method. Here's a recipe for extra-thick Japanese pancakes that are golden and crispy on the outside, and soft on the inside.
Ingredients:
1 and a half cups of white flour
3 tablespoons of powdered sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1 and a quarter cups of milk
60g of unsalted butter, melted and cooled
1/2 teaspoon of vanilla extract
1 egg yolk (from a large egg)
3 large egg whites
1 teaspoon of vinegar
Oils for frying pancakes
To serve: butter, maple syrup
Instructions:
In a large bowl, mix the flour, powdered sugar, yeast and salt.
Beat together the milk, melted butter, vanilla extract and egg yolk in a medium bowl until well blended.
Beat the egg whites with the vinegar, at medium-high speed, until you obtain an airy foam.
Add the milk mixture to the flour and mix until a uniform mixture is obtained (it's very good if there are a few lumps).
Incorporate a little of the beaten egg white, then gently fold in the rest. Stir only until combined, and no more.
Heat a pan over medium heat and spray with a little oil.
Using a ladle or a large spoon, pour a generous amount of batter onto the pan.
When the underside turns golden, turn it over and lower the heat.
Cover the pan and fry for another 3 minutes, until the pancakes are ready.
Transfer to a plate and serve with butter and maple syrup.
Enjoy your food!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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