Japanese egg pancakes

Step-by-step recipe

Step 1:

Break 2 eggs and separate the whites from the yolks into separate bowls.

Step 2:

Add 30 ml of milk and half a teaspoon of vanilla extract to the yolks and mix well with a whisk.

Step 3:

Add 27 grams of flour, sifted through a sieve, mix well with a whisk.

Step 4:

Add half a teaspoon of lemon juice to the whites and beat with a mixer until foamy.

Step 5:

Gradually add 3 tablespoons of sugar, beating with a mixer until stiff peaks form.

Step 6:

Add some of the protein soufflé to the mixture of yolks and flour and mix with a whisk.

Step 7:

Return the mixture to the bowl with the soufflé and stir with a spatula.

Step 8:

Transfer the dough into a pastry bag.

Step 9:

Grease a frying pan with vegetable oil and press two portions of batter into it. Pour a little water into the pan, cover with a lid, and bake for 3-5 minutes over low heat.

Step 10:

Carefully turn the pancakes over with a spatula and bake for another 3-5 minutes.

Step 11:

Remove the pancakes from the pan, place them on a plate, top with pieces of butter, drizzle with maple syrup and sprinkle with powdered sugar.

Cooking tips

You can separate the whites from the yolks by pouring the egg from one shell to another, by pouring it onto your gloved fingers, or by using a special device.

For baking, use a non-stick frying pan – this way you can get by with very little oil.

A little water in the pan (away from the pancakes) will help them stay softer and fluffier and not overcook.