This recipe serves for three yummy stack of fluffy pancakes. The Japanese-style pancakes are bit different from what you traditionally know as pancakes. These style of pancakes are all the rave in Japan and we've got the recipe here for you to make yourself.
+ egg yolks - 3
+ vanilla extract - 1/4 tsp.
+ whole milk - 15 g.
+ cooking oil - 10 g.
+ white vinegar - 1 tbsp.
+ all-purpose flour - 30 g.
+ matcha powder - 1 tsp.
+ fine sugar - 40 g.
+ butter - a small slice
+ confectionery sugar - 1 tbsp.
+ maple syrup
+ 2 mixing bowls
+ frying pan
+ hand mixer
+piping bag or large ice-cream scooper
1. First, we'll prepare the batter for our pancakes. Separate the egg whites from the egg yolks. Place two yolks in mixing bowl #1 and the three whites in mixing bowl #2. (I know, you're probably wondering, "What do I do with the third yolk?" Sorry, but this recipe only calls for two yolks.)
2. Now take bowl #1 and add the 1/4 tsp. vanilla extract, the 15 g. whole milk, and the 10 g. cooking oil. Whisk the ingredients together thoroughly until bubbles appear. The mix should look frothy.
3. Use the sieve to sift the 30 g. all-purpose flour into bowl #1. Continue to whisk. You should achieve a moderately thick, creamy consistency, similar to cake batter. Set bowl aside.
4. Next, we'll make our fluffy meringue. Add 1 tsp. white vinegar to the egg whites in bowl #2. Blend with a hand mixer. The mix should appear white and foamy.
5. Time for multi-tasking. As you blend the mixture, add the 40 g. fine sugar - but not all at once. Pour in 10 g. at a time and allow the mix to gradually build up its thickness. Then add the 1tsp. matcha powder. The meringue should be stiff enough to keep its form if you whisk it into a peak. It's texture should resemble the look and feel of whipped cream.
6. Now transfer the meringue into the same bowl as the batter. Mix lightly by folding the ingredients over itself until the two are completely one. The batter consistency should be thicker, smoother and creamier once you've mixed in the meringue.
Tip: When it's time to make pancakes out of the batter, you have two options for forming the pancakes. You can place the batter into a piping bag. If you don't have a piping bag you can use a Ziplock bag with one of its ends snipped off to create a small opening. This way, you can squeeze the batter into the pan. The second and perhaps easier option is using a large ice-cream scooper to plop a perfectly round pancake ball into your pan.
1. Heat up the frying pan on the lowest heat then use a paper towel to grease the pan with a small slice of butter.
2. Fill the piping bag with batter or use an ice-cream scooper to transfer the batter to the pan.
3. Place 1 tsp. water around the batter, in the free areas of the pan to allow steam to cook them into pancakes. Don't forget to put the lid on and remember to keep heat on low. Give your pancakes 3 to 4 minutes.
4. Flip the cakes like you would regular pancakes, but do it a bit more gently. They should be light brown. Use your spatula to lightly press down on them. Cover the pan again and give them another 3 to 4 minutes to finish cooking. Transfer the cakes from the pan to a plate.
The final results should be pillowy, soft souffle pancakes that look brown on both sides and white around the outside circumference. This part is optional but you can dust the cakes with confectionery sugar and top them with a slice of butter and maple syrup or fruits and whipped cream.