Small, light, fluffy and covered in delicious maple syrup. If you haven't tried Japanese pancakes, I think you should make them this weekend!
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Category
Breakfast
Servings
2
Prep time
20 minutes
Cook time
10 minutes
Small, light, fluffy and covered in delicious maple syrup. If you haven't tried Japanese pancakes, I think you should make them this weekend!
Ingredients
- 2 eggs, split into whites and yolks
- 20ml milk
- 30g flour
- a dash of vanilla extract
- 25g caster sugar
- butter and maple syrup to serve
Directions
In a bowl, whisk egg whites until they form stiff peaks, then whisk in the caster sugar until smooth.
- In a separate bowl, mix together egg yolks, milk, flour and vanilla extract until a smooth batter forms.
- Gently fold the egg whites into the batter until just combined.
- Place a frying pan (you have the lid for) on low heat.
- Add the batter to a piping bag, lightly grease the pan and then pipe the batter into the pan. Add a very small amount of water to the pan and cover with a lid.
- Cook for 5 minutes on very low, and then flip and repeat, adding the water again then the lid and cook for another 5 minutes.
- Remove from the pan and serve with butter and maple syrup.
