#menu #breakfast I have never cooked Japanese pancakes, so I had to ask for help. I really liked Olga Lungu's recipe. Everything is simple and intelligible. But for the experiment, I decided to replace milk with liquid yogurt. And when I cooked it, I realized how delicious and simple it is. So, I think these pancakes will take root in my menu.
Ingredients: liquid yogurt or 40 ml of milk, eggs, flour, grow. butter, sugar, vanilla sugar, baking powder, lemon juice
Cooking method:
Prepare all ingredients to be at room temperature. Combine flour with baking powder.
Divide the eggs into yolks and whites. Pour half the norm of sugar, vanilla sugar into the yolks. Grind until the sugar grains disappear, until a white creamy state
Add yogurt or milk, vegetable oil to the yolk mixture. Combine everything and stir in the flour.
Add salt to the proteins and beat, gradually pouring the rest of the sugar until stable peaks. At the end add lemon juice.
Gradually, in 3-4 doses, introduce proteins into the dough. Gently mix them into the dough.
Grease a frying pan with a little vegetable oil and heat it up. Then turn the heat down to below medium. Spoon out the dough. For more fluffy pancakes, it is better to bake in special. molds. Put 2-3 tablespoons on one pancake. Then add some water and close the lid. Bake approximately 3-4 minutes. Then turn over, pour in some water again and close the lid. Bake until done.