Japanese pancake recipe with a soft, porous texture inside and a toasted crust.
Divide the whites and yolks. Add salt to the whites. Please note that we use 3 proteins and 2 yolks.
Add olive oil and milk to the yolks.
Mix with a mixer.
Whites are also thickly beaten, gradually adding sugar.
Mix the flour with the baking powder and start gradually adding to the yolks.
Then we will begin to carefully transfer the whipped whites to the dough and gently mix them with a spoon.
The result is a light and airy dough.
Now comes the hard part.
1. Twist the parchment paper molds.
2. On a preheated dry (or slightly greased) pan, put a mold and pour so much dough that, rising, it reached exactly to the top.
3. Fry for about 4 minutes. During this time, the dough just rises to the top.
4. Turn it over. And fry for about 4 more minutes.
All these points are very important. If the dough does not reach the top - when turning the pancake will spread out. If the dough goes higher, it will flow along the walls of the mold.Unfortunately, it is impossible to say the universal size of the form. You can only select parameters by trying them out. And quite possibly, the first pancake will be a lump. It's not a big deal.
And there is a simple option-do not use forms. Just put the dough on the pan. Then the pancakes will turn out nice and plump, but, of course, not so lush.