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Japanese pancakes

ingredients

servings

2

Egg, egg white

2 unit

Egg, yolk

2 unit

Type 00 wheat flour

35 grams

Baking powder for desserts

3 grams

Soy drink

25 mL

Brown sugar

25 grams

Desserts from Japan

Japanese pancakes

Japanese pancakes

vegetarian with gluten with eggs

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Japanese pancakes

Japanese pancakes, fluffy, tall and soft! To be enjoyed with cream, maple syrup or hazelnut cream, and fresh fruit. For a tasty breakfast or snack.

Japanese pancakes step 1

step 1

Separate the egg whites from the eggs. Place the egg whites in the freezer for 10 minutes.

Japanese pancakes step 2

step 2

Meanwhile, beat the egg yolks and add the milk.

Japanese pancakes step 3

step 3

Slowly add the sifted flour and mix with a whisk.

Japanese pancakes step 4

step 4

Add the baking powder to the yolks.

Japanese pancakes step 5

step 5

Take the egg whites out of the freezer and whip them, while adding the sugar.

Japanese pancakes step 6

step 6

Add the whipped egg whites to the yolks a little at a time, mix from the bottom upwards so as not to disassemble them.

Japanese pancakes step 7

step 7

Heat the pan lightly greased with oil and place a first spoonful of dough, also add a second spoonful. Wet the pan with a few drops of water and close with the lid.

Japanese pancakes step 8

step 8

Wait 3 minutes, add another spoonful of dough and a few drops of water in the pan, and put the lid back on for another 4-5 minutes.

Japanese pancakes step 9

step 9

Turn the pancake and drop a few more drops of water in the pan, close the lid and cook for 5 minutes.

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