3 recipes to make the fluffiest pancakes of your life!
published on 5 September, 2019 at 11:30
1. Souffle japanese pancakes
INGREDIENTS
2 eggs
20ml milk
40g flour
30g white sugar
1/2 tbsp vanilla extract
3g baking powder
Kiwi
Strawberries
Bananas
Icing sugar
Maple syrup
Butter
2 eggs
20ml milk
40g flour
30g white sugar
1/2 tbsp vanilla extract
3g baking powder
Kiwi
Strawberries
Bananas
Icing sugar
Maple syrup
Butter
METHOD
1.Start separating egg yolks from white yolks. Take the egg yolks and in a bowl add vanilla extract, flour and backing powder. Mix.
2.Now take the egg whites and whip them adding in two times sugar.
3.Add them to the first bowl and mix all together.
4.Take a hot pan on low heat and start adding the mixture. Cover with the lid and cook for 5 minutes each side.
5.Cut some fruits, add some icing sugar and maple syrup, then serve them hot!
1.Start separating egg yolks from white yolks. Take the egg yolks and in a bowl add vanilla extract, flour and backing powder. Mix.
2.Now take the egg whites and whip them adding in two times sugar.
3.Add them to the first bowl and mix all together.
4.Take a hot pan on low heat and start adding the mixture. Cover with the lid and cook for 5 minutes each side.
5.Cut some fruits, add some icing sugar and maple syrup, then serve them hot!
2. Dorayaki with hazelnut cream
INGREDIENTS
2 eggs
50g sugar
100g flour
60ml water
baking powder
20g honey
METHOD
1. Mix eggs with sugar, then add honey, baking powder and flour.
2. Whisk until batter becomes smooth.
3. At medium low heat, drop 1/8 of a cup of batter onto the pan, like a pancake. Cook about 2 minutes until the surface of the pancake has a lot of bubbles and the edges become dry.
4. Flip over and cook 1 more minute.
5. Stuff with hazelnut cream.
2 eggs
50g sugar
100g flour
60ml water
baking powder
20g honey
METHOD
1. Mix eggs with sugar, then add honey, baking powder and flour.
2. Whisk until batter becomes smooth.
3. At medium low heat, drop 1/8 of a cup of batter onto the pan, like a pancake. Cook about 2 minutes until the surface of the pancake has a lot of bubbles and the edges become dry.
4. Flip over and cook 1 more minute.
5. Stuff with hazelnut cream.
3. Giant pancake
INGREDIENTS
Hazelnut cream, as needed
2 eggs
salt
40g sugar
60g vegetable oil
220g flour
250ml milk
2 tsp baking powder
Hazelnut cream, as needed
2 eggs
salt
40g sugar
60g vegetable oil
220g flour
250ml milk
2 tsp baking powder
METHOD
1. Pour the hazelnut cream onto a sheet of parchment paper and spread it out into the shape of a circle. Freeze it for 30 minutes.
2. Make the pancake batter by mixing together eggs and sugar, salt, flour, vegetable oil, baking powder and then gradually adding the milk.
3. Pour half of the batter into a nonstick pan, place the frozen hazelnut cream on top and pour the remaining batter over that.
4. Let it cook for 6 minutes per side.
5. Top with some fruit and maple syrup. Serve hot.
1. Pour the hazelnut cream onto a sheet of parchment paper and spread it out into the shape of a circle. Freeze it for 30 minutes.
2. Make the pancake batter by mixing together eggs and sugar, salt, flour, vegetable oil, baking powder and then gradually adding the milk.
3. Pour half of the batter into a nonstick pan, place the frozen hazelnut cream on top and pour the remaining batter over that.
4. Let it cook for 6 minutes per side.
5. Top with some fruit and maple syrup. Serve hot.
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