- Recipes
- Jiggly Japanese Pancakes
Jiggly Japanese Pancakes
Prep time:
Cook time:
Serves: 2
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Ingredients
- 100g frozen blueberries
- 5 tbsp caster sugar
- 1 lemon, juiced
- 2 medium eggs, yolks and whites separated
- ½ tbsp semi skimmed milk
- ½ tsp vanilla extract
- 35g plain flour
- 1 tsp baking powder
- 1 pinch salt
- 1 banana, sliced for serving
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.
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