Airy Japanese Pancakes

Name: Airy Japanese Pancakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2 Portionen
Ingredients: 2 piece Eggs (Size L); 2 tbsp Milk; 1 pinch Salt; 25 g Wheat flour (Type 405); 0.25 tsp Baking powder; 0.5 tsp White wine vinegar; 0.5 Pck. Vanilla sugar; 25 g Sugar; Oil for baking

Cake

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Cook Time

55 min

Servings

Difficulty

Medium

Prep Time

35 Min

Description

These airy Japanese pancakes are a real eye-catcher and taste simply heavenly! The special preparation with egg whites makes them incredibly fluffy and they literally melt in your mouth. I especially like to make them on weekends for brunch when I want to put something special on the table. The preparation is a bit more complex, but it's worth it! Served with fresh berries and maple syrup, they are an absolute highlight. A great recipe for special occasions or just to treat yourself.

Ingredients (9 ingredients)

2 piece Eggs (Size L)
2 tbsp Milk
1 pinch Salt
25 g Wheat flour (Type 405)
0.25 tsp Baking powder
0.5 tsp White wine vinegar
0.5 Pck. Vanilla sugar
25 g Sugar
Oil for baking

Preparation (6 steps)

Separate eggs

Separate eggs and refrigerate egg whites in a clean, grease-free bowl. Collect egg yolks in a separate bowl.

Prepare egg yolks

Add milk and salt to the egg yolks and whisk with a whisk. Mix flour with baking powder and sift into the bowl with the egg yolks. Briefly but thoroughly whisk everything with the whisk.

Beat egg whites

Thermomix® Setting

3 min/Speed 3.5

Remove egg whites from the refrigerator, add white wine vinegar and vanilla sugar. Insert the butterfly. Beat for 2 min./speed 3.5. As soon as the egg white begins to turn white, add sugar. Beat for another 1 min./speed 3.5 until the egg white is slightly glossy and peaks form.

180

Fold in egg whites

Add 1/3 of the egg whites to the egg yolk mixture and fold in with a spatula. Then add the remaining egg whites and fold in very carefully so that the dough remains nice and airy and stable. Fill the dough into a piping bag with a plain nozzle.

Bake pancakes

Heat a coated pan over low to medium heat. Add some oil to the pan and spread evenly with a paper towel. Use the piping bag to squirt three pancakes into the pan so that small towers are created. Place the lid on the pan and let it set for about 10 minutes. Remove the lid and carefully turn the pancakes with a spatula. Add a tablespoon of water between the pancakes in the pan. Replace the lid and bake the pancakes for another 10 minutes. They are done when they are evenly browned and no longer sticky on the sides.