Do you like waffles or pancakes? Then you may enjoy Japanese pancakes. They are light and airy, similar to a soufflé, but in pancake form. Japanese seem to like cloud-like food. They also have a cotton cheesecake and will not shy away from a fluffy sponge roll. You may serve these pancakes with fresh fruits, whipped cream, icing sugar, maple syrup and they will be perfect for breakfast or brunch. The only downside is that you need to serve them very fresh as the tend to deflate after a while.
As I have made the broken-up pancakes named Kaiserschmarrn so often I could practically make them in my sleep, I thought that Japanese pancakes shouldn’t be too hard to make. But that is only part of the truth. Whipping up egg whites until you have stiff meringue? Not a problem for me. Folding in the meringue into the egg mix? I have done that many times over. They are based on the same kind of sponge batter I have prepared many, many times. However, the hard part of these pancakes is to flip them over. This is extra hard if you use dessert rings like I did. Oh boy, the first few times I failed horribly. But then I learned that tongs are your friend and really help. Once you get the hang of the flipping, I swear they are so delicious. My hubby requests them daily, if it were for him, we would eat them constantly.
These fluffy Japanese pancakes are based on a sponge batter and are reminiscent of a soufflé . I made these Japanese pancakes with dessert rings, you can also free-hand it, but they won't be as tall and even. My rings are 7cm in diameter and you will need 3 per person. Brush the inside of the rings with oil and place into a frying pan. Divide eggs into yolks and whites in two separate bowls. Add 15 grams of sugar, milk and vanilla extract to the yolks, whisk until combined. Sieve flour on top, whisk again and set aside. Now beat the egg whites with a pinch of salt until soft peaks form. Add 15 grams of sugar and beat on high until you have a glossy meringue. Heat the frying pan on low. Fold in the meringue into the egg-yolk mix in three steps. Try to lose as little air as possible and only until combined. Divide evenly between the three dessert rings. If you are free-handing it, create three dollops with about 2/3 of the batter. Sprinkle with a few drops of water and place a lid on top. Let cook for three minutes. If you are free-handing it, add the remaining batter on top, place the lid on top and let cook for another two minutes. After the total of 5 minutes flip the pancakes over. If you used rings, use tongs and a fork. The second side usually needs a bit less time, check if done after 3.5 minutes. Release from rings with a knife, they should slide out. Immediately serve as they will deflate quickly. Serving options are whipped cream, icing sugar, fresh fruits, berries, and/or maple syrup.Fluffy Japanese Pancakes
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