Real Japanese pancakes: how to cook fluffy dough correctly

Among all the options for making pancakes, Japanese pancakes are the highest. They rise so high that they look out of the pan. The secret is in properly beaten eggs.

The idea of making perfect fluffy Japanese pancakes is published on the Instagram page of food blogger Natalia with the nickname smak_nata. It is delicious to eat with condensed milk or your favorite jam.

Ingredients:

• eggs - 2 pcs.

• vanilla
• milk 2.5% - 20 g
• confectionery flour - 37 g
• lemon juice - 4 g
• sugar - 26 g

Method of preparation:

1. Separate the egg whites (70 g) from the yolks (40 g) and put them in the refrigerator together with the container.

2. Add vanilla, milk, and sift flour to the yolks. Mix with a mixer until smooth.

3. Take out the whites, pour in the lemon juice, and beat until soft foam.

4. Gradually add sugar and beat until stiff peaks form. If you turn the dish over, the meringue should not drip off.

5. Mix a little meringue with the egg yolk dough and then add to the egg whites.

6. Stir gently with a spatula from the bottom up. Do not stir for too long to prevent the whites from settling too much.

7. Heat a frying pan, pour a drop of oil, grease with a napkin.

8. Transfer the dough to a pastry bag, cut off the tip and put it aside.

9. Pour in a spoonful of water, immediately cover and cook over low heat for 5-6 minutes on one side, turn over. Pour in a spoonful of water, cover with a lid. Cook for about 4-5 minutes.

10. Serve immediately, put a cube of butter with lemon zest on each pancake, sprinkle with powdered sugar, pour over orange caramel.