here’s how to make them tall and fluffy

The trick to getting fluffy and fluffy Japanese pancakes? Mounting snow whites but not only. Here’s how to prepare them with the original recipe.

There aren’t too many ways to define Japanese pancakes other than fluffosi. This Italianized term to render the English concept of fluffyi.e. of fluffy but at the same time frothydescribes this dessert perfectly.

Having arrived in Italy from Japan via the United States, social networks in particular consecrated them Instagram. In fact, it is here that the first attempts at imitation were seen which led to various versions, all united by the presence of whipped egg whites which is the substantial difference between classic and Japanese pancakes. Let’s go to the kitchen to prepare dessert, even with ours preparation video.

How to make tall Japanese pancakes

1. First, separate the egg whites from the yolks.

2. Mount the album with the electric whips to stiff snow joining it sugar little by little letting it fall from the edge of the container.

3. Mixing from bottom to top, add the latte and the farina sieved with the yeasta little bit at a time.

4. Then mix i yolksone at a time, mixing with a wooden spoon, trying to avoid disassembling the mixture.

5. Heat a non-stick pan and grease it lightly with some burro. Pour a ladle of dough to form a layer of at least 3 cm: in this way you will obtain the characteristic fluff consistency typical of Japanese pancakes. Help yourself with a cookie cutter if necessary.

6. When bubbles begin to form on the surface bubblesturn the pancakes with the help of a kitchen spatula and continue cooking for another couple of minutes.

7. Arrange the pancakes on a plate and complete Maple syrup and powdered sugar. Serve hot.

Fluffy pancakes are perfect for breakfast or as a snack for the little ones. Be careful though don’t confuse them with dorayaki, pancakes filled with red bean jam! If you are more traditionalistsinstead, here is the Pancake alla Nutella.

storage

We advise you to consume them immediately after preparation and not to wait too long: in fact, over time they will tend to “deflate”.

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