Jiggly Japanese pancakes

Ingredients for jiggly Japanese pancakes:

• 125 gr All Purpose Flour (3/4 cup + 1 tbsp)
• 5 gr melted Butter ( 2 tbsp)
• 1/2 tsp Baking Powder
• 1/4 tsp Cream of Tartar or 1/2 tsp Lemon Juice
• 1 Egg Yolk + 3 Egg Whites
• 1/4 tsp Baking Soda
• 150 gr Buttermilk (1/2 cup + 4 tbsp)
• 30 gr Sugar ( 2 1/2 tbsp) to add to the egg whites)
• Zest of 1/4 of a Lemon ( if you’re not adding lemon zest add 1 tsp vanilla) DO NOT skip the flavorings.
• Pinch of Salt

Preparation of jiggly Japanese pancakes:

Mix the pancake batter together. Add the flower, sugar, vanilla and egg yolk in to the mixing bowl and slowly add milk and whisk everything together. Using your mixer or electric mixer mix the egg white and sugar together. Mix it till it gets some soft peaks, or till you flip the bowl over the mixture doesn’t drop to the floor. Fold the soufflé batter into the pancake mixture remember not to stir it. It will break the batter up and the pancakes won’t be as fluffy.
Cooking the Raspberry sauce. Throw a bit of butter into the pan just to grease it add in the sugar, lemon juice, and orange juice and cook for 3-4 min till the sauce reduces a little then add in the raspberry toss it in the sauce. Try not to stir the raspberry too long cause the raspberry will break up.
Add a little butter on to the pan and ladle a scoop of batter on to the pan. It should take 2 – 3 min on one side and 1 – 2 min for the second side. Basically, if the two sides are golden brown you are golden!