Here’s a detailed recipe for fluffy Japanese pancakes:
### Ingredients:
– 2 large eggs (separated)
– 1/4 cup (50g) granulated sugar
– 1/2 cup (120ml) milk
– 1 teaspoon vanilla extract
– 1 cup (120g) all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon cream of tartar
– 1 tablespoon vegetable oil (for cooking)
– Optional: powdered sugar, fresh berries, whipped cream, and maple syrup for serving
### Instructions:
1. **Separate the Eggs:** Separate the egg yolks from the whites. Place the egg whites in a large mixing bowl and the yolks in a separate bowl.
2. **Prepare the Egg Yolks:** Add milk and vanilla extract to the egg yolks. Whisk until well combined. Sift in the flour, baking powder, and salt, then mix until smooth and free of lumps.
3. **Beat the Egg Whites:** Using an electric mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
4. **Fold the Mixtures:** Gently fold the egg yolk mixture into the beaten egg whites using a spatula. Do this carefully to avoid deflating the egg whites, maintaining a light and fluffy batter.
5. **Heat the Pan:** Preheat a non-stick skillet or griddle over low heat. Lightly grease the skillet with vegetable oil.
6. **Cook the Pancakes:** Spoon the batter into the skillet to form small, thick pancakes. Cover the skillet with a lid and cook on low heat for about 3-4 minutes, or until the bottoms are golden brown and the tops are slightly set.
7. **Flip the Pancakes:** Carefully flip the pancakes using a spatula, cover the skillet again, and cook for another 3-4 minutes until the pancakes are cooked through and fluffy.
8. **Serve:** Remove the pancakes from the skillet and repeat with the remaining batter. Serve the fluffy Japanese pancakes warm, dusted with powdered sugar, and topped with fresh berries, whipped cream, and maple syrup if desired.
### Tips for Success:
– **Beat the Egg Whites Properly:** Ensure your bowl and beaters are clean and dry before beating the egg whites. Any grease or moisture can prevent the egg whites from whipping up properly.
– **Gentle Folding:** When folding the egg whites into the batter, use a gentle folding motion to keep the mixture light and airy.
– **Low Heat:** Cooking these pancakes on low heat is crucial to ensure they cook through without burning on the outside.
– **Cover While Cooking:** Covering the skillet while cooking helps to steam the pancakes, giving them their characteristic fluffy texture.
Enjoy your fluffy Japanese pancakes!