Ingredients for quick fluffy Japanese pancakes:
- 2 Egg yolks
- 1 tsp Baking powder
- 2 tbsp Sugar
- 1 tbsp Vegetable oil
- 1 pinch Salt
- 1/2 tsp Vanilla essence
- 3 tbsp Milk
- 1/2 cup all-purpose flour
- 1 tbsp Sugar
- 2 Egg whites
- Little oil to grease the pan
Preparation of quick fluffy Japanese pancakes:
First, separate the egg yolks and whites from 2 large eggs in 2 different bowl. Add the milk, sugar, a pinch of salt, vanilla essence and the vegetable oil to the yolks and give them a mix. Then sift the flour and the baking powder to the egg mixture, mix everything well until it is smooth with no large lumps and keep it aside. Now using an electric mixer start beating the egg whites on medium speed. After about 2 minutes when the egg whites start to thicken up add 1 tbsp sugar to that and beat them on medium-high speed for 2-3 minutes more or until stiff peaks form. Add the egg whites to the pancake batter in 3 parts and carefully fold them into the batter until just incorporated, making sure not to break air bubbles. Place a nonstick pan over low heat and grease the pan with very little oil. Pour 2-3 spoons of batter in the first place, then wait for 2 minutes and add another spoon. Now cover and cook for 5 minutes until the center of the pancake is slightly jiggly, then with a spatula release the bottom of the pancake and carefully flip it over. Cover and cook for another 5 minutes on this side. The pancake is ready! Make the rest following the same process, or you can make 2-3 together in the same pan. Dust them with icing sugar and serve them with your favorite fruits, syrup, whipped cream or ice cream.
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