Homemade Japanese pancakes

If you are a fan of pancakes, you have to try these homemade Japanese pancakes, Light and fluffy, a delicacy!

They melt in your mouth and are also less filling because they have much less flour and more egg, therefore more protein percentage. In addition, you can make the light version, substituting the sugar for the sweetener of your choice, stevia or erythritol.

INGREDIENTS: ( for 8 units)

• 3 egg whites
• 40 grams of sugar or 6 tablespoons of erythritol for the light version or xylitol.
• 2 egg yolks
• 30 gr flour
• 20 ml of milk
• 10 ml sunflower oil
• 4 drops of vanilla essence

STEP BY STEP RECIPE:

1. First put the egg yolks, flour, milk, vanilla and oil in a bowl and beat with a whisk.
2. Then in another bowl, with an electric whisk, whip the egg whites until stiff, adding the sugar little by little. They are whipped when they do not fall when you turn the bowl.
3. Now gradually add the egg whites to the egg yolk mixture, stirring gently with wrapping motions so that the egg whites do not droop. 
4. Brush a frying pan with oil and heat.
5. Put the dough in a piping bag, and make circles in a spiral, 3 layers for each pancake and well separated because they will increase in volume. Cover. This step is very important for them to cook well, as they are higher than normal. The fire has to be at medium high power, from 9 positions to 7 and from 6 to 4, being careful that they do not burn but brown. After about 4 minutes, uncover and check that they are browned at the base by lifting them a little. If they are, turn them over, if not, wait a couple of minutes more.
6. Sprinkle with powdered sugar and serve with your favorite topping: crème fraiche or whipped cream, maple syrup, honey, chocolate, jam, caramel, chopped fruit....¡Whatever you like!

Don't tell me that these are a temptation? homemade Japanese pancakes?

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum