FLUFFY JAPANESE PANCAKES
FLUFFY JAPANESE PANCAKES Method Cut 5 strips of cardboard to approximately 4 cm high and 29 cm long, then cut 5 strips of parchment paper to the same
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Cooking tools:
- Stapler
- Kitchen shears
- Cake ring
- Mixing bowl
- Whisk
- Hand mixer
- Sifter
- Nonstick skillet
- Ladle
- Spatula
- Microplane
- Measuring spoon
- Parchment paper
- Cardboard
- Stove
- Plate
Ingredients
- 4 egg yolks
- 70 g granulated sugar
- 30 g Lurpak® Salted Cultured Butter
- 60 g milk
- 170 g flour TIPO 00
- 1 tsp dried yeast (5g)
- 1 tsp baking powder
- Zest of 1 lemon (or pinch of cinnamon or vanilla seeds)
- Pinch of salt
- 4 egg whites
- 20 g Lurpak® Salted Cultured Butter to grease the pan
- 50 g Lurpak® Salted Cultured Butter, softened to fill the surface of the pancakes
- 1 punnet of berry
- maple syrup
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