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Fluffy Japanese Pancakes

Presented by Brightercook


2 large eggs

1/4 cup (50g) granulated sugar

1/2 cup (120ml) milk

1 cup (125g) all-purpose flour

1 tsp baking powder

1/4 tsp vanilla extract

1/4 tsp salt

Butter (for greasing)

Powdered sugar (for dusting)

Maple syrup (for serving)

Whipped cream (optional)


Separate the Eggs: Carefully separate the egg yolks from the whites into two large bowls.

Whisk the Yolks: Add sugar to the yolks and whisk until the mixture turns pale and creamy. Then, stir in the milk and vanilla extract.

Sift in the Dry Ingredients: Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, taking care not to overmix.

Whip the Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. This is what will make your pancakes super fluffy!

Fold Gently: Gently fold the whipped egg whites into the yolk mixture in three parts. Be careful not to deflate the batter.

Cook the Pancakes: Heat a non-stick frying pan over low heat and grease it lightly with butter.

Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape. If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can.

Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set.

Flip gently and cook for another 4-5 minutes.

Serve and Enjoy: Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup.

Serve immediately and enjoy the fluffiness!


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