Fluffy Japanese pancakes

Votes: 49

Time: 40 min.
Complexity: average
Servings: 8

Nutritional value per serving:

Calories 224, total fat 9 G., saturated fats 5 G., proteins 5 G., carbohydrates 30 G., fiber 1 G., cholesterol 42 mg, sodium 231 mg, sugar 11 G.

These tall Japanese pancakes have a delicate texture on the inside and a golden, crispy exterior. The texture is reminiscent of Japanese-style cakes, characterized by their lightness and airiness. Warm and delicious, these fluffy pancakes make a great idea for brunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups premium flour
3 tablespoons powdered sugar
2 tsp baking powder
1/2 teaspoon coarse salt
1.25 cups of milk
4 tbsp (60 g) butter, melted and cooled, plus extra for serving
1/2 tsp vanilla extract
1 large yolk and 3 large egg whites
1/4 tsp cream of tartar
Maple syrup, for serving
Special device: four pastry rings, 8 cm in diameter and 6 cm in height.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, cream of tartar, vanilla extract, maple syrup

Cooking the dish according to the recipe:

Whisk together flour, powdered sugar, baking powder and salt in a large bowl.
Whisk milk, melted butter, vanilla extract, and egg yolk in a medium bowl until smooth.

In a separate large bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form, about 2 minutes.
Stir the milk mixture into the flour mixture just until combined. Do the same with one-third of the beaten egg whites. Then carefully fold in the remaining ingredients. The ingredients should just combine; don't overmix them.
Lightly spray the inside walls of four ring molds with cooking spray.
Heat a large nonstick skillet over medium heat. Spray with cooking spray. Place the prepared ring molds in the skillet and pour 1/2 cup of batter into each mold (about halfway full). Cover. Cook until the batter rises to the edges of the molds and is golden brown on the bottom, about 5 minutes.
Use a spatula to loosen the bottoms of the pancakes. Grasp the edges of the pans with tongs, then carefully flip them over. Cover and cook until golden brown on the other side, about 5 more minutes. Transfer to a plate and remove the pans. Serve with butter and maple syrup. Japanese pancakes should be eaten before they fall off.
Lightly spray the ring molds and shallow pan with cooking spray and repeat with the remaining batter.

Categories:

recipe / Quick breakfasts / Breakfast / Calorie content of prepared meals / Bakery / Draniki and pancakes with savory filling / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes / American cuisine / Japanese cuisine

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