How do you store fluffy Japanese pancakes?

Name: Fluffy Japanese Pancakes
Cook time: 25 min
Total time: 25 min
Yield: 2P
Ingredients: 3 eggs (3 egg whites and 2 egg yolks); 20.5 tbsp sugar (10.5 for the egg whites, 1 for the yolk mixture); 50 ml milk; 60 g flour; 1 tsp baking powder; A pinch of salt; Baking spray or butter

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

Fluffy Japanese Pancakes

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25min

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

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Ingredients

What do you need?

Quantity: 2P

3 eggs (3 egg whites and 2 egg yolks)
20.5 tbsp sugar (10.5 for the egg whites, 1 for the yolk mixture)
50 ml milk
60 g flour
1 tsp baking powder
A pinch of salt
Baking spray or butter

Preparation method

How do you make this?

Beat the egg whites until fluffy. Once the volume increases, gradually add 1.5 tablespoons of sugar. Beat the egg whites until stiff peaks form.

In another bowl, mix the egg yolks. Add the milk and 1 tablespoon of sugar. Then mix in the flour, baking powder, and a pinch of salt into the batter. Gently fold the egg whites into the batter.

Take a frying pan, grease it with 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 on low heat for a few minutes.

When the top becomes slightly dry, spoon a second scoop of batter on top. Let that cook for another minute and then carefully flip the pancakes. Cook the bottom for another 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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