Japanese Skillet Cloud Cake: Easy, quick recipe with a delicious taste

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Skillet Cloud Cake. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

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How to make Skillet Cloud Cake

When hunger strikes, this Japanese Cloud Pancake recipe is always a hit at home! Quick, easy, and delicious, it never lasts long. With simple ingredients, it’s perfect for breakfast, a snack, or even dinner. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

Ingredients:

2 eggs
4 teaspoons milk
4 level tablespoons wheat flour
1 small teaspoon vanilla extract
2 tablespoons sugar
Egg whites, beaten to stiff peaks

Directions:

First, separate the egg yolks from the whites. Then, beat the egg whites until they form stiff peaks.

Here’s a secret: divide the sugar into three equal parts. Start beating the egg whites and add the first part of the sugar.

Next, continue beating and, when the mixture starts to take on a meringue-like consistency, add the second part of the sugar.

After that, beat a little more and then add the third and final part of the sugar, finishing the meringue.

This recipe uses sugar because the pancakes are sweet. However, if you prefer a savory version, simply omit the sugar and add a pinch of salt instead. In this case, just prepare regular whipped egg whites instead of meringue.

Once the egg whites are beaten, set them aside.

Then, in a glass bowl, add the yolks and milk. Using a whisk, mix until smooth.

After that, sift the flour and add it to the mixture.

Finally, gently mix the flour with the eggs and milk using the whisk. Once fully incorporated, add the vanilla extract and mix again.

Now, it’s time to incorporate the meringue into the pancake batter.

So, carefully add the meringue little by little, folding it in gently until the batter is smooth and fully combined.

This recipe does not require baking powder.

Finishing the Pancakes

Once the batter is ready, transfer it to a piping bag to ensure even and well-shaped pancakes.

Since the batter is very creamy due to the meringue, it shouldn’t be handled too much. The best method is to pipe it directly into a greased frying pan.

Take a non-stick frying pan and lightly grease it with a bit of oil. Then, pipe three portions of batter.

Before covering the pan to trap steam and aid cooking, add a teaspoon of water inside the pan.

Let them cook over low heat for 5 minutes on each side, until they are well-cooked and golden brown.

Lastly, serve the pancakes however you like—with honey, jam, Nutella, cheese and guava paste, or any other topping of your choice.