Funny thing is that we have never been to Japan but we really enjoy treating ourselves to pancakes for breakfast during the weekend. We also have a kitchen-aid which really helps in making this. It is a bit time consuming but the fluffiness really makes it worth it.
Yield: 3 pancakes
Prep Time: 15 minutes
Cook Time: 60 minutes
Ingredients:
2 large eggs
1 ½ Tbsp whole milk
¼ tsp vanilla extract
1/4 cup flour
½ tsp baking powder
2 Tbsp sugar
1 Tbsp neutral flavor oil
2 Tbsp water
your choice of toppings - berries, whipped cream, powdered sugar, etc
2 large eggs
1 ½ Tbsp whole milk
¼ tsp vanilla extract
1/4 cup flour
½ tsp baking powder
2 Tbsp sugar
1 Tbsp neutral flavor oil
2 Tbsp water
your choice of toppings - berries, whipped cream, powdered sugar, etc
large pan 12-inch non-stick frying pan with lid
Directions:
1) separate egg yolks and egg whites into separate bowls - whites in the kitchen-aid bowl or mixing bowl
2) place egg whites in freezer for 15 minutes
3) add milk and vanilla to the egg yolks - whisk until thick and frothy
4) sift the flour into the egg yolk mixture - whisk to combine thoroughly but do not over mix
5) remove egg whites from freezer - should be half frozen
6) begin mixing either by hand or with kitchen-aid (I used a higher setting on the kitchen-aid)
7) when egg whites turn frothy and pale white begin to add sugar 1/3 at a time while continue to whip
8) continue to whip until the egg whites becomes more firm and white in color (can take a couple minutes)
9) you stop when you lift the stand/hand mixture and the egg whites stand right up with stiff peaks that are slightly bending over - the egg whites shouldn't go with the hand mixture when you lift it up
10) place some oil on the nonstick pan and placed on low medium heat
11) Take 1/3 of the egg white mixture and add into the egg yolk mixture
12) using a hand whisk mix together the egg yolk and egg white - no worries about the air bubbles
13) Take another 1/3 of the egg white mixture and add to the egg yolk mixture - gently using a whisk to fold in without breaking the air bubbles
14) Now add the egg yolk mixture into the last 1/3 of the egg whites - gently using a whisk to fold in without breaking the air bubbles
15) each pancake uses roughly 4 scoops of batter (small saddle - one scoop)
16) place three scoops onto the heated pan
17) then place another scoop onto each pancake
18) give it a couple minutes and place another scoop on top of each pancake
19) place some water into the the empty parts of the pan and cover pan with lid
20) wait 6-7 minutes
21) place the last scoop of batter onto each pancake
22) place some more water and cover with lid
23) wait another 6-7 minutes
24) now you flip the pancakes - they should come off the pan with a light lift of the edge of the pancake
25) place some more water into the empty parts and cover pan with lid
26) wait 4-5 minutes
27) enjoy your favorite toppings - we used powder sugar and blueberries.
Tips:
- I used 3 eggs as our eggs were small
- I made this twice and learned that you do need a bit of heat - I used the setting of 3-4 on my stove
- I did over beat the egg whites but the pancakes still turned out
- Mine never turned out that fluffy but the air bubbles really added a nice texture to the pancakes - my husband prefers theses over regular pancakes.
Recipe Source
2) place egg whites in freezer for 15 minutes
3) add milk and vanilla to the egg yolks - whisk until thick and frothy
4) sift the flour into the egg yolk mixture - whisk to combine thoroughly but do not over mix
5) remove egg whites from freezer - should be half frozen
6) begin mixing either by hand or with kitchen-aid (I used a higher setting on the kitchen-aid)
7) when egg whites turn frothy and pale white begin to add sugar 1/3 at a time while continue to whip
8) continue to whip until the egg whites becomes more firm and white in color (can take a couple minutes)
9) you stop when you lift the stand/hand mixture and the egg whites stand right up with stiff peaks that are slightly bending over - the egg whites shouldn't go with the hand mixture when you lift it up
10) place some oil on the nonstick pan and placed on low medium heat
11) Take 1/3 of the egg white mixture and add into the egg yolk mixture
12) using a hand whisk mix together the egg yolk and egg white - no worries about the air bubbles
13) Take another 1/3 of the egg white mixture and add to the egg yolk mixture - gently using a whisk to fold in without breaking the air bubbles
14) Now add the egg yolk mixture into the last 1/3 of the egg whites - gently using a whisk to fold in without breaking the air bubbles
15) each pancake uses roughly 4 scoops of batter (small saddle - one scoop)
16) place three scoops onto the heated pan
17) then place another scoop onto each pancake
18) give it a couple minutes and place another scoop on top of each pancake
19) place some water into the the empty parts of the pan and cover pan with lid
20) wait 6-7 minutes
21) place the last scoop of batter onto each pancake
22) place some more water and cover with lid
23) wait another 6-7 minutes
24) now you flip the pancakes - they should come off the pan with a light lift of the edge of the pancake
25) place some more water into the empty parts and cover pan with lid
26) wait 4-5 minutes
27) enjoy your favorite toppings - we used powder sugar and blueberries.
Tips:
- I used 3 eggs as our eggs were small
- I made this twice and learned that you do need a bit of heat - I used the setting of 3-4 on my stove
- I did over beat the egg whites but the pancakes still turned out
- Mine never turned out that fluffy but the air bubbles really added a nice texture to the pancakes - my husband prefers theses over regular pancakes.
Recipe Source
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