Puffed pancakes: the Japanese recipe for a delicious breakfast!
INGREDIENTS :
2 eggs
30 ml (2 tbsp.) Milk
25g (3 tablespoons) Flour
1g (1/4 teaspoon) baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
25g (2 tablespoons) Sugar
maple syrup
Powdered sugar
METHOD :
Separate the eggs into whites and yolks. Whisk the egg yolk, milk and vanilla extract in a large bowl. Then pour the flour and baking powder into the bowl, mix to combine.
Put the egg whites and lemon juice in another bowl. Add the sugar in two parts, whisk with a stand mixer. Whip to a stiff peak.
Add the meringue to the egg yolk mixture and mix gently. Avoid breaking the meringue.
Brush pan with cooking oil. Pour the pancake batter into the heated pan and cover with the lid. Cook for about 3 to 5 minutes.
Check each pancake to see if it is turning golden brown, then carefully flip it over. Cover with the lid and cook for about 3 minutes.
Add maple syrup on top and sprinkle with powdered sugar.
