FLUFFY JAPANESE PANCAKES
- 15 mins cooking time
Cut 5 strips of cardboard to approximately 4 cm high and 29 cm long, then cut 5 strips of parchment paper to the same measurements. Place the strip of parchment paper over the cardboard and form them into a ring so that the strip of parchment paper remains inside. Secure the ring with a stapler. The resulting ring must have a diameter of approximately 8.5cm.
Alternatively you can use a pastry ring mould of an equivalent size.
In a bowl, mix the egg yolks, sugar and a pinch of salt with a whisk for 1-2 minutes.
Add the melted butter and room-temperature milk and mix.
Sift the “00” flour, dried yeast and baking powder and mix with the lemon zest. Whisk until everything is combined.
Beat the egg whites with an electric mixer.
Add the whipped egg whites to the mixture, folding them in gently to ensure no air is lost.
Heat a non-stick pan and melt a little butter in it.
Place a paper ring in the pan and with a ladle pour the mixture up to 1 / 1.5 cm from the edge.
Pour 2- 3 tbsp. of water to the sides of the pot to create steam and immediately close with a lid so that it stays inside. Cook the first side for about 2-3 minutes over medium heat.
When the bottom side is cooked, use a spatula to lift out the whole pancake and ring. Keep the pancake on the spatula (the uncooked side of the pancake should be on top). Ensuring no water remains in the pan, invert the pan, placing it on top of the uncooked surface of the pancake. Now that the pancake top and the pan are in contact, carefully flip them together maintaining contact using the spatula, so that you can repeat the cooking process on the other side for 2-3 minutes.
Once the pancakes are ready, serve them with small cubes or curls of soft butter on the surface, berries and maple syrup to taste.