Usuba
Fluffy Japanese Pancakes
Fluffy pancakes with a delicate texture, cooked in rings on a skillet under a lid. Egg whites are whipped separately to preserve the volume of the batter. Served with fresh berries, caramel, or cream.
- Total
- 40 min
- Standard serving
- 237.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Separate the egg whites from the yolks. For pancakes, use 4 egg whites and 2 yolks.
- 3
Step 3
Start beating the egg whites with a mixer until the whisk marks no longer disappear.
- 4
Step 4
Add sugar one spoonful at a time, continuing to whip. Bring the egg whites to stiff peaks — they should become smooth, glossy, and dense, and the sugar should dissolve completely.
- 5
Step 5
In a separate bowl, place the egg yolks, add melted cooled butter and milk. Sift the flour with baking powder. Quickly whisk together until smooth, without beating.
- 6
Step 6
Add half of the whipped egg whites to the batter and mix with a spatula. Fold in the remaining egg whites very carefully to preserve the volume.
- 7
Step 7
Grease the inside of the baking rings with vegetable oil and place them in a wide deep skillet greased with melted butter.
- 8
Step 8
Fill the rings with batter to two-thirds of the height using a spoon. Place the pan on the lowest heat.
- 9
Step 9
Pour a little water between the rings. Cover the skillet with a lid and keep on low heat until the pancakes rise and the mixture sets well.
- 10
Step 10
Remove the lid, carefully release the pancakes from the rings and flip them over. Cover the pan with the lid again (if the water has evaporated, add a little more). Leave on heat for another 5 minutes.
- 11
Step 11
Serve pancakes straight from the pan. Strawberry, salted caramel, or sabayon cream work well.
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