Monday, February 04, 2019

Japanese Style Fluffy Pancakes

Guys.. I haven't shared a recipe in FOREVER!! But these pancakes are awesome and when I posted a photo on instagram, a lot of my friends asked for the recipe so here it is! Even S liked them and he's not a big fan of pancakes.

A few weeks ago we took a long weekend and took off via Via 1 to Toronto and then onward to Hamilton and St Catharines. We were there for the biggest storm that the area has seen in a while.. or ever? We actually had to trade in our rental car in Hamilton for a Jeep, because they don't even have snow tires in that area. Ah well, it made for an adventure and was a great weekend seeing friends and family. Anyway, I picked up a magazine in the train station ( Via 1 lounge, one of the perks!) that had a recipe for these pancakes. It said you needed "3x 1 3/4 metal ring molds" (basically cookie cutters but taller). I ripped out the recipe for later, downed some espresso and got settled for a nice scenic ride.

Our first stop was in Toronto and we had a delicious lunch with Jamie in China Town. The dumplings from Dumpling House on Spadina were amazing!!

Sometimes a weekend away is exactly what you need! 

After lunch, Jamie told us about this amazing kitchen supply store that has everything you could ask for! Think of C-A Paradis meets a dollar store or general store. It was amazing and we searched the aisles until we found the moulds. Success!!

The great thing about this recipe is it doesn't make a huge amount. Of course you can double the recipe, but if you don't it makes just enough and you don't have leftovers.

Equipment: 4  3x1 3/4 metal ring moulds which can be found in kitchen and restaurant supply stores (or amazon works just fine)

- vegetable oil
- 2 large eggs, separated
- 2 tablespoons milk
- 1/4 tsp vanilla extract
- 1/4 cup flour
-1 1/2 tablespoosn cornstarch
- 1/2 tsp baking powder
-1/4 tsp salt
-pinch cream of tartar
- 2 tablespoons sugar
- icing sugar, whipped cream and berries for serving if desired ( I didn't sue whipped cream)

Make Batter:
1. Place large non-stick frying pan on low heat and brush lightly with vegetable oil. Allow to heat while making the batter
2. Separate eggs, placing whites in a medium bowl in freezer and yolks in another bowl. Beat egg yolks with whisk, then beat in milk and vanilla.
3. In another bowl combine flour, cornstarch, baking powder and salt, and sift into egg mixture ( a sieve works great or a sifter) whisk until batter is uniform
4. Remove egg whites from freezer. Add cream of tartar and using electric mixer, beat until foamy. Keep beating adding sugar a little at a time until egg whites are thick and shiny and peaks hold and droop at the tip.
5. Gently fold egg white mixture into batter a third at a time

Make Pancakes:
1. Grease ring moulds ( I used non-stick spray) and place in pan. Devide batter between them. Each mould should be about half full
2. Cover pan and cook for 5 minutes on low heat
3. Using tongs and flexible spatula flip pancakes. let cook covered 1 minute and then run a knife around inside of each mould and remove moulds
4. Cover pan and cook 2-3 min more or until nicely browned and cooked through.
5. transfer to a place and dust with icing sugar, serve with berries and whipped cream if desired.


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