Japanese pancakes in a pan, preparation
1) Shelled 2 eggs separating the yolks and whites. Mounted the egg yolks with 80 g of sugar until the mixture is light and fluffy. Sift 200 g of flour with 6 g of baking powder and a sachet of vanilla: you do drop the powders directly into the yolks and meanwhile jumbled up to incorporate them.
2) Mounted the egg whites until stiff and also add them to the mixture. Butter 4 pastry rings of 10 cm in diameter e dress them up with a strip of greased baking paper.
3) You do melt 10 g of butter in a non-stick pan, arrange yourselves inside the pastry rings, fill them with the prepared batter cover them with a lid and cook on very low heat for 4 minutes. Turn them and continue cooking for another 4 minutes. Serve them garnished with powdered sugar, berries, acacia honey or maple syrup.
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