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Japanese Pancakes

10:44 Asmie's Kitchen 0 Comments











Ingredients:

1 1/2 cups flour

1 1/2 tbsp baking powder

1/3 cup sugar

A pinch of salt

1/4 tsp cream of tartar

4 egg whites

2 egg yolks

1 tsp vanilla flavour

1 cup milk (dilute 2 tbsp powdered milk with 1 cup water & stir)

2 tbsp margarine

1 tbsp margarine for greasing the tins

Strawberry Syrup for drizzling

Mint leaves for garnishing

Icing sugar for dusting

   Method

Break the eggs and remove the egg whites, put in a medium bowl. Add the cream of tartar and whisk with hand mixer till it doubles in quantity and white puffs appear. Set aside. 

   Whisk the egg yolks and sugar with hand mixer till pale. Seive the flour in the bowl of egg yolks. Add sugar, salt and baking powder. Stir to combine. Gradually, add the milk and stir till fluffy. 

 Grease 2 tins with a little margarine. Bottomless tins; as is in the picture. Place a non stick pan on fire. Place the tins in the pan. When the pan is hot, add few scoops of the pancake batter inside the tins, don't fill it up it will rise. Cover with a foil paper and cook for 10 minutes on low flame. After 10 minutes, remove the foil and gently remove the tins from the pancakes. Get a flat cooking spoon and gently flip the pancakes. But this time around don't cover it with a foil paper. Cook for 3 to 5 minutes. Remove the pancakes from the pan. Repeat the process till you exhaust the pancake batter. 

   Drizzle strawberry syrup on top of the pancakes, dust some icing sugar on top and decorate with mint leaves. You can serve with whipped cream and fruits of your choice. Serve and enjoy!© Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner © Asmie's Kitchen

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