Japanese Pancakes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
35g egg yolks
02 -
65g egg whites
03 -
15g milk
04 -
35g cake flour
→ Flavorings & Stabilizers
05 -
5g lemon juice
06 -
3 pinches of salt
07 -
25g sugar (granulated)
08 -
5g cornstarch
# Instructions:
01 -
Get all your ingredients ready by weighing them. Mix the salt and cake flour by sifting them together. Use a piece of paper towel to lightly oil the pan and start preheating it over low heat.
02 -
Pour the egg whites into a bowl, mix in some lemon juice, and whip until foamy. Add half of the sugar and whip until soft peaks form. Add the rest of the sugar and keep whipping until firm peaks hold their shape—when you lift the whisk, the tip stays upright.
03 -
Blend the cornstarch into the mixture until it’s smooth. Then, partially mix in the egg yolks—about halfway. Gently incorporate the sifted flour combo until no dry bits are seen. Stir in the milk just enough to blend it all, then put the mix into a piping bag right away.
04 -
Squeeze out about half the batter into 4 tall piles on your pre-heated pan. Sprinkle in half a tablespoon of water, cover the pan, and let it cook for 3 minutes. Add the leftover batter on top of the mounds, sprinkle a few more drops of water, cover again, and cook for 4 more minutes. Once the sides feel dry at the base, carefully flip them over, add more water if needed, cover, and cook another 4 minutes. The pancakes are ready when the sides feel soft, dry, and springy.
# Notes:
01 -
For the best pancake results, weigh all your ingredients with a scale.
02 -
Preheating your pan on a low flame is important to make them rise higher.
03 -
The steam created by adding water helps cook the insides evenly.
04 -
Use the batter right after you prepare it. Don’t let it sit around!