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Japanese Pancakes
Difficulty
Time
25 mins
Servings
- 2 large eggs (chilled and separated into yolks and whites)
- 200 mL Zymil White Milk
- 1 tbsp lemon juice
- 4 tbsp sugar
- 1 tsp vanilla extract
- 3 cups plain flour
- 1 tsp baking powder
- Butter, for cooking
- Ring moulds for cooking (approximately 8 cm wide and 6 cm high) and a large frying pan with a lid.
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1. Stir lemon juice into milk.
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2. In a large bowl, whisk together egg yolks, sugar, milk and vanilla. Sift in flour and baking powder. Gently mix with a whisk until the batter is creamy and smooth.
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3. Beat the egg whites in another large bowl with an electric mixer on medium high until stiff peaks form (about 2 minutes).
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4. Scoop out one third of the beaten egg whites and add to the batter. Gently fold the beaten egg whites into the batter, lifting the batter from the bottom up. Gently fold in the remaining egg whites and mix until batter is smooth and foamy.
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5. Grease the inside of the ring moulds with butter (lining with baking paper is an additional option to help ensure the pancakes won’t stick to the ring).
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6. Heat a large frying pan over medium heat. Add enough butter to coat the bottom. Arrange the prepared moulds in the pan, leaving space between them.
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7. Pour batter into each ring mould until two thirds full. Cover with a lid and cook for about 4 minutes, or until the batter rises to the top of the rings and is cooked on the bottom.
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8. Place the spatula under the pancake and, whilst holding the ring with an oven glove or tea towel, gently flip over to cook on the other side for another 4 minutes or until the pancakes are completely cooked and golden on both sides.
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9. Carefully push the pancakes out of the moulds onto a serving plate.
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10. Top the pancakes with your favourite toppings and serve immediately.
