Japanese Pancake

Japanese Pancake

Today we offer you a perfect idea for brunch. We have experimented for you a recipe that we tried on our last trip to Japan: the Japanese Pancakes with chestnut flour.

Ingredients for 6 pancakes

2 eggs

25 g of sugar

20 ml of milk (or vegetable drink)

40 g of Leopoldina Chestnut Flour

3 g of baking powder

For the topping

Method

Divide the yolks from the whites. Whip the latter until stiff adding the sugar a little at a time. At this point, incorporate the egg yolks one at a time with a movement from the bottom upwards. Proceed by incorporating the milk into the mixture. Add the chestnut flour from Leopoldina and the sifted baking powder, incorporating them a little at a time. You will get a frothy mixture.

Pour part of the mixture with a spoon on a previously buttered non-stick pan, taking care to remove the excess with a paper towel. On the already hot pan pour a few drops of water, being careful not to wet the mixture. Cover with a lid to steam for fluffy pancakes. Cook each side for 2/3 minutes.

Garnish to your liking. We used Leopoldina's chestnut honey with fresh strawberries.