Japanese Pancakes

If you're planning to make Japanese pancakes at home, you need to be patient. They're a bit finicky to prepare and can be difficult to cook. If you're not very patient, you'll probably end up making a bland or unappetizing pancake. Just remember, these pancakes are very delicious and can be a great way to get your kids to eat healthy. You can even freeze leftovers.

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Course: Breakfast, Cake

Cuisine: Japanese

Keyword: pancakes

CookingStyle: Baking

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 404kcal

Author: James Anderson

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Equipment

1 Nonstick cooking spray

Ingredients

Maple syrup for serving
3 large egg whites
¼ teaspoon cream cheese
½ teaspoon pure vanilla extract
1 large egg yolk
1 ½ cups all-purpose flour
1 ¼ cups milk
4 tablespoons unsalted butter
½ teaspoon kosher salt
2 teaspoons baking powder
3 tablespoons confectioners' sugar
½ cup flour

Instructions

In a big mixing cup, combine the flour, butter, baking powder, and salt.
In a medium mixing cup, whisk together all of the milk, cream cheese, vanilla extract, and egg whites until smooth.
In a separate big mixing cup, beat the egg yolk and confectioners' sugar with an immersion blender at moderate speed for 2 minutes or until rigid peaks form.
Mix the flour mixture into the butter mixture (a few lumps are fine).
One-third of the pounded egg whites should be incorporated into the flour mix.
Double in the egg white mixture until they are just mixed.
Use nonstick cooking oil, lightly coat the insides of four 3-inch-wide by 2-V -inch-high circle molds.
Heat a big nonstick pan over medium heat, coated with cooking spray.
Cover each of the ready ring molds with ½ cup of flour and position them in the center of the pan.
Cover the pan with a cap and cook over medium heat or until the batter has risen to the ring molds' tops and is crispy on the rim.
Then, use a spoon, loosen the bottoms of the pancakes.
To secure the ring molds, grab the side with tweezers and rotate them cautiously.
Cover and simmer for another 5 minutes or until crispy on the other hand. Break the mold and move to a tray.
Serve with a dollop of butter and a drizzle of maple syrup.
Before the cakes dampen, they must be served.
Repeat the cooking process with the leftover batter, lightly spraying the ring molds and coating the pan with nonstick cooking oil.

Video

Notes

For the best pancakes, you should start with milk. Milk is high in zinc, which helps to build strong bones and muscles. Then, add egg whites and cook. Once the pancakes are done, they'll become puffier and more fluffy as they cool. It will be more likely to cook properly if you're using non-stick pans. The batter should be slightly damp and not too thin. The pancakes should be cooked to the desired consistency and height.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.