JAPANESE-STYLE PANCAKES

Japanese-Style Pancakes image

Provided by Tyler Florence

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

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2 teaspoons sugar
2 large egg yolks
4 tablespoons whole milk
2 tablespoons vegetable oil
6 tablespoons all-purpose flour
1 teaspoon baking powder
1 pinch salt
1/4 teaspoon vanilla paste
Zest of 1/2 lemon
4 large egg whites
2 tablespoons sugar
Canola oil, for cooking the pancakes

Steps:

For the batter: Beat the sugar and egg yolks in a medium bowl with a hand mixer on medium-high speed until pale. Add the milk and oil and beat until incorporated. Add the flour, baking powder and salt and beat until combined, about 3 minutes. Beat in the vanilla paste and lemon zest until combined. Clean the beaters.
For the meringue: Using the hand mixer with the clean beaters, beat the egg whites and one-third of the sugar in another medium bowl on medium-high speed until the sugar is dissolved. Gradually beat in the remaining sugar until stiff peaks form. Fold one-third of the meringue into the batter with a spatula. Fold in another third and then the remaining third until all the meringue is incorporated.
Soak a paper towel with oil and wipe the bottom of a medium nonstick skillet to lightly coat; heat over medium low. Add 1/3 cup of the batter to the skillet. Cover and cook for 5 minutes. Remove the cover, flip the pancake over gently and cook, uncovered, until just set and golden brown, another 5 minutes. Serve hot. Repeat with more oil and the remaining batter.