Jiggly Japanese Pancakes
By not-recognized
Published on 25 August 2022
Use up those highly nutritional eggs in these next level Japanese style pancakes. Thick, tall and bouncy, these pancakes are super fluffy and almost resemble a souffle. Egg whites and sugar are whisked to create meringue and folded into egg yolks for the ultimate light and airy pancakes, best served with a quick and easy citrusy blueberry compote and sliced banana. Try these for your next brunch with friends. Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 100 g of frozen blueberries
- 5 tbsp of caster sugar
- 1 lemon, juiced
- 2 medium eggs, yolks and whites separated
- 0.5 tbsp of semi skimmed milk
- 0.5 tsp of vanilla extract
- 35 g of plain flour
- 1 tsp of baking powder
- 1 banana, sliced for serving
- 1 pinch of salt
Method
Step 1
For the compote, add the frozen blueberries, 1 tbsp sugar and a squeeze of lemon juice to a small saucepan. Cook on a low heat for 5 mins, then set aside.Step 2
For the pancake batter, whisk the egg yolks and 3 tbsp sugar together in a mixing bowl until pale and fluffy. Stir through the milk and vanilla extract. Sift in the plain flour, baking powder and a pinch of salt.Step 3
In a separate bowl, whisk the egg whites with an electric whisk until stiff. Gradually add the remaining sugar and whisk until thick peaks form.Step 4
Carefully fold 1 tbsp of whisked egg whites into the egg yolk batter and repeat until combined.Step 5
Place a frying pan on a low heat with a little oil. Add 4 oiled crumpet rings to the pan. Spoon 3 tbsp of the batter into each ring and cover with a lid. Leave to cook for 4 mins. Carefully flip the pancakes over in their rings and cook for 2 mins.Step 6
Ease the pancakes out of the ring and serve immediately with sliced bananas and blueberry compote.