Japanese pancakes

Japanese pancakes

1593

Kitchen American

Calorie content 273 kcal

Portions 6 port.

Cooking time 80 minutes

Proteins * 7.8 g

Fats * 5.6 g

Carbohydrates* 58.4 g

Content

Japanese pancakes are cooked in a pan or baking sheet. In order to keep them round, confectionery rings are sometimes used. They are made very high and served in several pieces, stacked on top of each other.

Ingredients

Cooking process

Separate the whites from the yolks.

In a separate bowl, thoroughly mix the sifted flour with baking powder.

In a small bowl, combine the sugar with the vanilla (vanilla sugar).

Add a pinch of salt to the proteins, beat with a mixer until a thick foam forms. Then add sugar, continuing to beat at maximum speed.

Mix the yolks with milk, beat the mass with a mixer. Add flour to the yolks, mix until smooth.

Gently mix 1/3 of the whipped egg whites into the resulting dough. Transfer the dough to the rest of the beaten egg whites, mix everything, make sure that the dough does not lose volume.

Preheat a frying pan, melt a piece of butter on it. Put the dough into the pan with a tablespoon, gradually increase the height of the pancakes, putting some more dough on top. You will get a kind of dough pyramids. Pour in 1-2 teaspoons of water to create steam and cover the pan with a lid. Bake pancakes on one side over low heat for 2 minutes.