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Fluffy Japanese Pancakes
A step-by-step recipe for making classic fluffy Japanese pancakes with a light, airy texture achieved through whipped egg whites and gentle folding techniques. These pancakes are cooked low and slow with steam to keep them moist and tall.
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Cost Breakdown
Critical Success Points
- • Separating egg whites without yolk contamination
- • Chilling egg whites before whipping
- • Whipping egg whites to stiff peaks without overwhipping
- • Gently folding batter to preserve air
- • Cooking pancakes on very low heat with steam and not lifting lid
Safety Warnings
- • Be careful when handling hot pans to avoid burns.
- • Do not overwhip egg whites to prevent batter collapse.
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