Cooking time25 min
The famous Japanese fast food that is easy to repeat at home! This pancake is of particular splendor, they are very similar to a soufflé, the same delicate and airy structure. This is achieved by introducing into the dough a well-beaten egg whites and gradual increase of the dough during baking. It is very unusual!
I would advise to grease the pan, not butter, and vegetable oil, it is very recent burns at a slightly elevated temperature.
Prepare the products.
Eggs should be divided into whites and yolks. Do this carefully so the yolk was not included in the protein, otherwise it will not be whipped.
To the yolks add one tablespoon of sugar, mix well.
Pour in milk, stir again until smooth.
Mix the flour with the baking powder. Sift the mixture into the egg mixture.
Knead homogeneous dough. It may seem a bit thick, don't worry it should be.
Protein whisk, adding a pinch of salt. First, at low speed, then great. While beating, gradually introduce the remaining sugar. Need to whisk until stable peaks. Another good test of the preparedness of whipped egg whites - turning bowls. Well-beaten egg whites will not fall but will remain at the bottom.
Enter the beaten egg whites into the egg-flour weight. And very gently stir, preferably with a silicone spatula. It does not destroy the structure of the whipped products. The movement should be fast and accurate, from top to bottom.
Mix until uniform color, like this.
Put the pan on the fire and heat well. Put on it the oil has taposiris but not starting to burn. Adjust the fire.
Spread the batter by two tablespoons for one pancake into the pan. Pour two teaspoons of water and close the pan with a lid.
Fry under cover for a few minutes.
Add to each pancake another tablespoon of dough. Again cover with a lid and fry for another two minutes.
Again, open the lid and add a spoonful of the dough. Cover with a lid and continue to fry.
Next you need to carefully flip the pancake using two blades. The photo shows that I had the flame too high under the pan, the pancake slightly tanned) Again cover with a lid and bring to readiness. The finished pancake is very high, lush, but fall quickly, so serve them immediately after cooking.