How do you keep Fluffy Japanese pancakes?

These pancakes are the tastiest when they are fresh, but you can store them covered in the refrigerator and heat them briefly in the microwave or in a pan the next day.

Fluffy Japanese pancakes

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25min

•

Next Level

Make authentic fluffy Japanese pancakes with this simple recipe. Perfect for a luxury breakfast or a sweet treat.

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Ingredients

What do you need?

Quantity: 2p

3 eggs (3 proteins and 2 egg yolks)
2½ tbsp sugar (1½ for the protein, 1 for the yolk mixture)
50 ml of milk
60 g flower
1 tsp baking powder
A pinch of salt
Baking spray or butter

Preparation method

How do you make this?

Mix the proteins lightly. As soon as the volume increases, you gradually add 1.5 tablespoon of sugar. Mix the proteins into stiff peaks.

Mix the egg yolks in another bowl. Add the milk and 1 tablespoon of sugar. Then mix the flour, baking powder and a pinch of salt into the batter. Then carefully fold the proteins through the batter.

Take a frying pan, grease it in one with a baking spray or a knob of butter. Spoon small amounts of the batter into the pan. Place a lid on the pan and let them cook for a few minutes on a low heat.

If the top gets a bit dry, scoop a second spoon of batter on top. Let it cook for another minute and then carefully turn the pancakes. Cook the bottom for 1 to 2 minutes and then they are ready.

Serve the pancakes with strawberries or raspberries and garnish with powdered sugar.

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