Japanese pancakes fluffy airy in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to make lush and airy Japanese pancakes in a frying pan? Prepare the products.

2. Step 2:

   

   Divide the eggs into whites and yolks. Do this carefully so that the yolk does not get into the protein, otherwise it will not climb.

3. Step 3:

   

   Add one tablespoon of sugar to the yolks, mix well.

4. Step 4:

   

   Pour in the milk, stir again until smooth.

5. Step 5:

   

   Mix flour with baking powder. Sift the resulting mixture into the egg mass.

6. Step 6:

   

   Knead a homogeneous dough. It may seem a little thick to you, don't be afraid, it's necessary.

7. Step 7:

   

   Whisk the whites by adding a pinch of salt — it speeds up the whipping process. First at low speed, then at high speed. When whipping, gradually add the remaining spoonful of sugar. It is necessary to beat up to stable peaks. Another good test for the readiness of whipped proteins is turning the bowl over. Well-beaten whites will not fall, but will remain at the bottom.

8. Step 8:

   

   Add the whipped whites to the egg and flour mass. And mix very gently, preferably with a silicone spatula. It does not destroy the structure of whipped products. The movements should be fast and neat, from top to bottom.

10. Step 9:

    

    Stir until a uniform color, like this.

11. Step 10:

    

    Put the frying pan on medium heat and heat it well. The oil put on it should bubble up, but not start burning. Adjust the fire.

12. Step 11:

    

    Spread the dough at the rate of two tablespoons per pancake in the pan. Pour two teaspoons of water and cover the pan with a lid.

13. Step 12:

    

    Fry the pancakes under the lid for a couple of minutes.

14. Step 13:

    

    Add another tablespoon of dough to each pancake. Cover again and fry for another two minutes.

15. Step 14:

    

    Open the lid again and add a spoonful of dough. Cover with a lid, fry further.

16. Step 15:

    

    Next, gently flip the pancakes with two spatulas. The photo shows that I had too much fire under the pan, the pancakes were slightly tanned) Cover again and bring the pancakes to readiness. Ready-made pancakes are very tall, lush, but they fall off quickly, so they are served immediately after cooking.