This time, I tried making pancakes in a pound cake pan.
Since pancakes are normally made in a frying pan, I was a little worried about how they would turn out in a pound cake pan, but they did rise. However, the recipe used less sugar, so the cake was a bit bland.
Japanese link: Pancake Pound Cake Recipe
Pancake Pound Cake Recipe: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium egg |
| 2 | Butter | 20 | 146 | ¥70 | |
| 3 | Sugar | 40 | 155 | ¥12 | |
| 4 | Flour | 100 | 368 | ¥20 | |
| 5 | Salt | 0.5 | 0 | ¥0 | A pinch |
| 6 | Milk | 60 | 40 | ¥12 | |
| (Total) | 220.5g | 760kcal | ¥122 |
Calories and prices are approximate values.
Pancake Pound Cake Recipe: Instructions
(1) I beat the egg whites with a hand mixer for about one minute. Once stiff peaks formed, I added 10g of sugar and mixed again for a few more seconds until they became glossy and white (the sugar helps prevent the meringue from collapsing).
(2) In a separate bowl, I added one egg yolk, 30g of sugar, and a pinch of salt and mixed well with a hand mixer until the mixture became pale.
(3) Then, I added 20g of butter, 60g of milk, and 100g of flour, mixing well with the hand mixer after each addition.
(4) I added the meringue from (1) to the mixture from (3) and stirred with a spatula until the color was uniform (being careful not to crush the meringue).
(5) I poured the mixture from (4) into the cake pan, tapped the bottom of the pan a dozen or so times to remove air bubbles, and placed it in the oven (preheated to 180°C). I baked it at 180°C for about 10 minutes and then at 160°C for about 20 minutes. I then flipped it over to cool.
(6) Finally, I took it out of the pan and sliced it. It did rise, but since the recipe used less sugar, it was a bit bland.
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