Ingredients
The following ingredients have 3 Servings
- 2 Egg Yolks (room temperature)
- 4 Egg Whites (room temperature)
- 50 grams Sugar
- 1 tbsp Sugar
- 50 ml Milk (2.5%)
- 2 tbsp Vegetable Oil
- 75 grams AP Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Sugar
- 1 pinch Salt
- Vegetable Oil (to grease the pan)
Instruction
- I do the meringue and the batter at the same time as the whites take a while to fluff up. Using my trusty stand mixer with the whisk attachment I add the four egg whites and let run on low-medium until a bit frothy. Slowly add the 50 grams of sugar and bring the speed up to medium.
- In a separate bowl make a paste of the Egg Yolks and the tablespoon of sugar. When it is combined add the vanilla sugar and continue mixing.
- Slowly add the milk and vegetable oil while whisking constantly. You want the mixture to be well homogenized before adding the rest of the dry ingredients.
- Turn the stand mixer up to high and all the egg whites to become shiny with stiff peaks. While that is happening you can do step 5.
- Sift the flour and baking powder directly into the bowl, add a pinch of salt, and whisk well.
- When the egg whites are fully whipped and show stiff peaks, fold the whites into the batter carefully as to not deflate the meringue. I break this into thirds and fold until it is just combined.
- On an electric griddle or a skillet pan on very low heat grease the surface then place the ring molds down. Pipe of ladle the mixture directly into the ring mold about 75% of the way up. Cook for 3 minutes, then flip and cook for another 3 minutes.
- Serve these Japanese pancakes with butter, powdered sugar, and/or maple syrup.
