Wondering why there’s so much hype around pancakes? Well, it’s simple. They’re super cute, but more importantly, they taste amazing!
You must have seen them on your Instagram or TikTok feed. Straight from Japan, these ultra-light soufflé pancakes have caused a sensation around the world. So, we decided to share the recipe to make these delicious fluffy pancakes with you.
We’ll be honest with you; it’s a bit technical (stay with us, don’t go!). But, if you follow the instructions scrupulously, we promise you’ll be the favourite of your loved ones.
The recipe is customisable to your liking; you can make matcha pancakes, for example. We’ve even seen savoury versions with bacon, yes. For this recipe, we’re offering the “classic” version that we’ll pair with a bit of maple syrup and red fruits. But feel free to change the toppings and vary the pleasures; that’s the goal, right?
Ingredients for 3 pancakes
- 2 eggs
- 15ml whole milk
- 1ml vanilla extract
- 32g flour
- 2g baking powder
- 25g sugar
- Vegetable oil for greasing the pan
- A little water in a bowl to create steam
Toppings
- Powdered sugar
- Red fruits
- Maple syrup
- Whipped cream
- Anything you want, really
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Preparation
- Prepare your ingredients as well as a wide enough pan and a lid.
- Separate the egg whites from the yolks and freeze the whites for 15 minutes.
- Meanwhile, add the milk and vanilla to the yolks. Mix until you get a frothy mixture.
- Incorporate the flour and baking powder into the milk-vanilla-yolk mixture (using a sieve is even better).
- Mix with a whisk and set aside.
- After 15 minutes, take the whites out of the freezer. They should be half-frozen. Start beating them into stiff peaks.
- When the whites become frothy and firmer, gradually add the sugar while continuing to beat.
- Stop beating your whites when they are shiny and firm.
- Start by incorporating 2/3 of the beaten egg whites into your flour-baking powder-milk-vanilla-yolk mixture. Gently with a whisk.
- Finally, transfer the obtained mixture into the bowl with the remaining whites and incorporate everything gently. It may seem strange, we admit, but trust us, it’s an essential step.
Cooking
- Heat your pan over low heat. Lightly oil with a paper towel.
- With a small ladle, pour a bit of batter into the pan to form your pancake. You can make three at a time if you want.
- When the top of the pancake starts to dry slightly, add a ladle of batter on top.
- Pour a little water into the pan and cover with the lid.
- After 2 minutes, remove the lid to add another ladle of batter to each pancake.
- Make sure to layer them, not spread them out. Add a little water if necessary. Cover again.
- After 6-7 minutes, flip the pancake very gently.
- Add a little water back into the pan and cover for 4-5 minutes, still on low heat.
There you go! Finally! It took a while, but it’s so good!
Recipe: Just One Cookbook
This article was syndicated from Marie Claire Belgium French
Translated and adapted by Praise Vandeh, Marie Claire Nigeria Content Write
