Japanese Fluffy Pancakes | How to make Japanese Fluffy Pancakes

By Swapna Sunil  |  12th May 2017  |  
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  • Japanese Fluffy Pancakes , How to make Japanese Fluffy Pancakes
Japanese Fluffy Pancakes by Swapna Sunil
  • Prep Time

    15

    Hours
  • Cook Time

    15

    mins
  • Serves

    2

    People

19

0





About Japanese Fluffy Pancakes Recipe

Fluffy on the inside and crispy on the surface, these are best pancakes you will ever try. Breakfast made delectable.

Japanese Fluffy Pancakes is a delicious dish which is enjoyed by the people of every age group. The recipe by Swapna Sunil teaches how to make Japanese Fluffy Pancakes step by step in detail. This makes it easy to cook Japanese Fluffy Pancakes in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Japanese Fluffy Pancakes at home. This amazing and mouthwatering Japanese Fluffy Pancakes takes 900 minutes for the preparation and 15 minutes for cooking. The aroma of this Japanese Fluffy Pancakes is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Japanese Fluffy Pancakes is a good option for you. The flavour of Japanese Fluffy Pancakes is palatable and you will enjoy each and every bite of this. Try this Japanese Fluffy Pancakes and impress your family and friends.

Japanese Fluffy Pancakes

Ingredients to make Japanese Fluffy Pancakes

  • 1/2 cup : All purpose flour
  • 1.5 tsp : Baking powder
  • 1/4 tsp : Salt
  • 3 tbsp : Sugar
  • 1/4 cup : Milk
  • 1 nos : Egg yolk
  • 2 Large : Egg whites
  • Butter to serve (optional)
  • Berries of choice to serve (optional)
  • Maple syrup or honey (optional)

How to make Japanese Fluffy Pancakes

  1. Mix together the egg yolk, sugar, milk, flour, salt, baking powder in a bowl until it is smooth and without any lumps.
  2. In another bowl, beat the egg whites with a hand / stand mixer until stiff peaks appear. Carefully fold the egg whites into the flour batter, until just incorporated, making sure not to deflate the batter.
  3. Grease two 3.5-inch metal ring molds and set them in the middle of a pan over low heat. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
  4. Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter. Cover and cook for another 5 minutes, then serve with butter, syrup, and berries.

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