Japanese Pancakes

8 PIECES

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INGREDIENTS

6 tablespoons of milk
4 tablespoons of melted butter
4 eggs size M
12 tablespoons of all-purpose flour
1 packet of baking powder with cream of tartar
8 tablespoons of brown sugar
2 packets of vanilla sugar
Sunflower oil for frying and greasing
1 dragon fruit (cut into pieces)
1 handful of fresh blueberries
1 handful of fresh raspberries
Powdered sugar for sprinkling

INSTRUCTIONS

1
Separate the egg yolks from the whites. Whisk the egg whites until stiff peaks form.
2
Add brown sugar and vanilla sugar to the yolks and whisk until light and fluffy. Gradually add flour sifted with baking powder, milk, and butter. Mix everything together again to ensure there are no lumps, and very carefully fold in the whipped egg whites to keep the batter fluffy.
3
You will need round food molds with a diameter of about 6 cm. Grease them with oil, place them on a heated non-stick pan coated with oil, fill halfway with batter, cover with a small lid, and cook slowly over low heat for 6-7 minutes.
4
If the batter is firm, carefully turn the mold over and bake for another 5 minutes. Once all the pancakes are baked, decorate with fresh fruit and sprinkle with powdered sugar.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. She also prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.