Japanese pancakes fluffy and airy in a frying pan

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to make fluffy and airy Japanese pancakes in a frying pan? Prepare your food.

2. STEP 2

   

   Divide the eggs into whites and yolks. Do this carefully so that the yolk does not get into the white, otherwise it will not beat.

3. STEP 3

   

   Add one tablespoon of sugar to the yolks and mix well.

4. STEP 4

   

   Pour in the milk, stir again until smooth.

5. STEP 5

   

   Mix flour with baking powder. Sift the resulting mixture into the egg mixture.

6. STEP 6

   

   Knead into a homogeneous dough. It may seem thick to you, don’t be alarmed, that’s how it’s supposed to be.

7. STEP 7

   

   Beat the egg whites, adding a pinch of salt - it speeds up the whipping process. First at low speed, then at high speed. While beating, gradually add the remaining spoonful of sugar. Beat until stable peaks form. Another good test for the readiness of whipped egg whites is to turn the bowl over. Well-beaten whites will not fall, but will remain at the bottom.

8. STEP 8

   

   Fold the whipped whites into the egg-flour mixture. And mix very carefully, preferably with a silicone spatula. It does not destroy the structure of whipped products. Movements should be fast and careful, from top to bottom.

9. STEP 9

   

   Stir until the color is uniform, like this.

10. STEP 10

    

    Place the pan over medium heat and heat well. The oil placed on it should bubble, but not start to burn. Adjust the fire.

11. STEP 11

    

    Place the dough in the amount of two tablespoons per pancake in the pan. Pour two teaspoons of water and cover the pan with a lid.

12. STEP 12

    

    Fry the pancakes covered for a couple of minutes.

13. STEP 13

    

    Add another tablespoon of batter to each pancake. Cover again and cook for another two minutes.

14. STEP 14

    

    Open the lid again and add a spoonful of dough. Cover with a lid and continue frying.

15. STEP 15

    

    Next, carefully flip the pancakes using two spatulas. The photo shows that the heat under the frying pan was too high, the pancakes were slightly burnt) Cover again with the lid and cook the pancakes until done. The finished pancakes are very tall and fluffy, but they fall quickly, so they are served immediately after cooking.

Comments on the recipe

Alla

29.07.2023

4.7

What wonderful fluffy, airy Japanese pancakes in a frying pan turned out according to your recipe. I had never made pancakes before, I was content with only our pancakes, I thought that they were the same thing. But I still wanted to make these pancakes, they look so delicious, besides, this is a dish of Japanese cuisine, and I really love their recipes. I took the ingredients for the dough unchanged, only instead of vanilla sugar I added 3 ml of vanilla extract. I fried pancakes in vegetable oil, I pour in the oil and then distribute it with a napkin throughout the pan, removing excess. I always fry pancakes this way so that they don’t become greasy. I fried the pancakes over low heat, it took me about 8 minutes. I was pleased with the result. The pancakes were not burnt and were well baked. The pancakes themselves turned out to be very tender and airy. I was very pleased with the taste, they were so pleasant to chew. I sprinkled the finished pancakes with powdered sugar, added pieces of butter, and I also fried bananas with sugar and cinnamon, which I also added to the pancakes. I also had some maple syrup. It turned out incredibly delicious. But the pancakes really fall down; while I was fiddling with serving and taking photographs, they had already lost their fluffiness. Therefore, it is better to eat them right away, although they are still tasty, even if they have fallen. You don’t have to make them sweet; you can serve them with sour cream or cream cheese. They are good with any toppings and on their own. Thanks for the recipe!!!

Gera

29.07.2023

4.9

The recipe is good, thank you. I know American pancakes made with milk, I recommend them.