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Japanese Pancakes

Soft, fragrant pancakes that fry up easily in a skillet. For Japanese pancakes, all your ingredients should be at room temperature, so take the eggs out of the fridge ahead of time. The pancakes cook without any oil. Here's a neat trick: set the hot skillet on a damp cloth for a moment before you pour in the batter — this way the pancakes flip easily, don't scorch, and come out with a lovely golden surface. Serve them with a fruit drink or tea; they pair beautifully with chocolate sauce and apricot jam.

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Japanese pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 7 g
Fats 7 % 3 g
Carbohydrates 77 % 34 g
187 kcal
GI: 6 / 0 / 94
    1. Beat the raw egg with the sugar. 2. Pour in the warmed milk and mix well. 3. Sift the flour and stir in the vanilla and baking powder. Add the dry ingredients to the batter and stir until smooth. 4. Japanese pancakes are cooked in a dry skillet, ideally a nonstick one. Pour in a spoonful of batter and spread it into a round pancake. Flip it, cover with a lid, and cook until golden brown. Cook all the pancakes the same way. Serve the Japanese pancakes with jam and shredded coconut. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Vanillin - 288  kcal/100g
  • Baking powder dough - 79  kcal/100g
  • Chicken egg - 80  kcal/100g

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