Preparation: Step 1
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Video recovery of Japanese pancakes
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Recipe for Japanese pancakes with step -by -step photos
Prepare all products for the test for Japanese pancakes. Sift flour and baking powder through a sieve so that the dough turns out to be airy and without lumps. Replace vanilla extract with vanilla sugar or not add at all if you want to preserve a neutral taste.
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Step 2
Gently divide the eggs: put the proteins in a bowl and put in the refrigerator — cold proteins are better whipped. Place the yolks in a separate bowl.
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Step 3
Beat the yolks with a whisk with milk and vanilla extract to light foam.
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Step 4
Then gradually add sifted flour with baking powder and mix until a homogeneous mass is obtained. The consistency should be smooth, like thick sour cream.
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Step 5
Get proteins from the refrigerator. Beat a mixer at an average speed. As soon as stable bubbles appear, sugar and citric acid can be added — slowly, without stopping whipping. Beat to stable shiny peaks. The protein mass should be dense, but not overdred.
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Step 6
In 2-3 methods, add whipped proteins to the yellow mixture. Mix very neatly with silicone spatula, with the bottom movements to maintain airiness. The mass should remain lush and airy, without visible clots of protein.
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Step 7
Warm up the anti -stick pan at the minimum fire. Slightly grease it with vegetable oil. If you have metal or paper rings for baking (4-5 cm high), install them in the pan and fill them with 2/3 with prepared test. If there are no molds, spread the dough with a spoon, trying to form high “heaps”. You can use a confectionery bag. Fry Japanese pancakes on the weakest heat, under the lid, for about 4-5 minutes.
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Step 8
After that, carefully add a little more dough on top (to increase the height) and continue to fry for another 3-4 minutes. Add a little water to the pan to create steam (this will help pancakes better rise), and quickly cover it again. Fry lush pancakes on the weakest heat, under the lid, for about 4-5 minutes.
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Step 9
After 7-8 minutes, carefully turn the pancakes. If they are not in the rings, do this carefully with a wide spatula. Fry on the other side for another 4-5 minutes under the lid. Readiness can be checked with a wooden skewer — it should come out clean, without pieces of dough.
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Step 10
Gently put ready -made Japanese pancakes on a plate. Sprinkle with powdered sugar before serving, decorate with fresh berries, add maple syrup or honey. Serve immediately while they are warm, lush and airy.
Bon appetit!
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