Fluffy Japanese pancakes
You've probably seen these Japanese pancakes everywhere - well, now you can prepare them yourself at home! Topped with a homemade berry sauce and crème fraiche, these fluffy pancakes make for a delicious breakfast treat!
For the pancakes
- 2 egg yolks
- 50 grams table sugar
- 80 mls whole milk
- 120 grams white flour
- ½ tsp baking powder
- 4 large egg whites
- 1 tsp fresh lemon juice
- 1 tsp butter
For the berry sauce
- 250 grams fresh berries
- 100 mls maple syrup
- 1 tbsp butter
- 50 grams crème fraiche
- Combine fresh berries with maple syrup. Cover and cook for 20 minutes at low heat, until the berries are softened. Once cooked, take away from heat and slightly smash with a fork.Set aside.
- In a medium bowl,whisk egg yolks with sugar until creamy. Add in milk.
- In a separate bowl,combine flour and baking powder.
- Roughly combine with the yolk mixture (lumps are ok at this step!) and set aside so that the flour hydrates with the egg yolk and milk.
- In a large bowl, whip egg white with lemon juice for around 5 minutes, until thick stiff peaks are formed.
- Gently pour the whipped egg white into the yolk and flour batter. Slightly whisk them together until incorporated, making very slow movements so that the egg whites don't deflate.
- Heat a large pan over medium heat.
- Add in 1 teaspoon butter and spread with a kitchen paper until the whole pan is greased.
- Scoop 3 table spoons of pancake batter per each pancake onto the pan. Cover the pan with a lid and cook the pancakes for 5 minutes until some bubbles appear in the top.
- Once cooked through and golden on the outside, flip and cook on the other side.
- Repeat until all the batter is done and set the pancakes aside.
- Serve pancakes with a good amount of berry sauce and crème fraiche.