Japanese Cotton Pancakes
Japanese cotton pancakes are distinguished by their airiness, tenderness and amazing taste. The cooking process is simple, however it is important to follow two rules: beat the egg whites until stiff peaks form and fold them into the batter as gently as possible to preserve the volume.
- Total cooking time
- not set
- Number of servings
- 7
- Recipe difficulty
- 3 / 5
Ingredients
for 7 servings
- eggs 2
- milk 30 ml
- sugar 30 g
- vanilla sugar 3 g
- flour 35-40 g
- baking powder 5 g
- water 1-2 tbsp
- vegetable oil
Instructions
Step 1 of 16
Separate the egg whites from the yolks.
Step 2 of 16
Add milk to the yolks.
Step 3 of 16
Mix.
Step 4 of 16
Add sifted flour and baking powder.
Step 5 of 16
Mix.
Step 6 of 16
Beat the egg whites until stiff peaks form, gradually adding sugar and vanilla sugar.
Step 7 of 16
Add a third of the egg whites to the yolk mixture.
Step 8 of 16
Mix gently.
Step 9 of 16
Add the remaining egg whites. Mix gently (using a silicone spatula).
Step 10 of 16
Heat a griddle or frying pan (temperature below medium). Grease slightly with oil.
Step 11 of 16
Pour the batter in the form of a pyramid (I used a pastry bag, but you can use a spoon).
Step 12 of 16
Pour in a little water (warm).
Step 13 of 16
Cover with a lid. Fry at a low temperature for about 3–5 minutes (cooking time depends on many factors).
Step 14 of 16
Carefully flip. Pour in a little water.
Step 15 of 16
Cover with a lid. Fry at a low temperature for about 3–5 minutes.
Step 16 of 16
Serve immediately.