Fluffy Japanese Pancakes

Fluffy Japanese Pancakes

Ingredients:

4 large (200 grams) eggs
3 tablespoons (44 ml) milk
½ teaspoon (2 grams) vanilla extract
½ cup (65 grams) all purpose flour
4 tablespoons sugar
1 teaspoon baking powder
2 tablespoons oil (canola, vegetable or extra light olive oil)
4 tablespoons water for steaming

Instructions:

1. Put one bowl for the egg whites in the freezer for 20 minutes.
3. Separate egg whites and egg yolks.
4. In a bowl whisk together egg yolk, milk, and vanilla extract until thick and frothy.
5. Sift the flour and baking powder into the egg yolk mixture. Whisk until just combined; do not over mix. Set aside.
6. Take out the bowl from the freezer. Add the egg whites. Beat the egg whites with a hand mixer.
7. When the egg whites turns frothy and opaque, gradually add in sugar. Increase the mixer speed to high until stiff peaks form.
8. At this time, heat a large nonstick frying pan over the lowest heat. Brush with cooking oil and lightly remove any visible oil with paper towel.
9. Using a spatula, gently fold the meringue into the egg yolk mixture.
10. Scoop the batter in the frying pan. Add 1 tablespoon of water in empty spaces inside the pan, and cover with lid.
11. Lift the pancake and flip it gently. Add more water and cover. Once the pancake is lightly browned transfer to a serving plate.
12. Dust pancakes with powdered sugar and drizzle with maple syrup.