Japanese Pancake: Gourmet Recipe

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup whole milk
• 2/3 cup dashi (Japanese soup stock)
• 3 large eggs, separated
• 1/2 teaspoon vanilla extract
• 1/4 cup vegetable oil

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In a separate bowl, whisk together the milk, dashi, egg yolks, and vanilla extract until well combined. Using a rubber spatula, fold the wet ingredients into the dry ingredients until just combined.
3. In another bowl, beat the egg whites until stiff peaks form. Using the rubber spatula, gently fold the egg whites into the batter until just combined.
4. Heat a large non-stick skillet or griddle over medium-low heat. Brush the skillet with some vegetable oil and ladle the pancake batter onto the skillet, about 1/4 cup per pancake. Cook until bubbles form on the surface and the edges begin to set, about 2 minutes.
5. Flip the pancakes and cook until golden brown and cooked through, about 1-2 minutes more. Remove the pancakes from the skillet and repeat with the remaining batter, brushing the skillet with more vegetable oil between batches if needed.

Verdict:

These Japanese pancakes are the perfect combination of sweet and savory, fluffy yet crispy perfection. They are a delicious treat for any time of day.

Serving Suggestions:

These pancakes are best served warm with a drizzle of maple syrup or honey, a dollop of whipped cream, and a sprinkle of kinako powder (roasted soybean flour) or kinako sauce. To make kinako sauce, simply whisk together 2 tablespoons of kinako powder, 2 tablespoons of sugar, and 2 tablespoons of hot water until smooth.