シャドーイング練習: Turn 2 Eggs Into Fluffy Japanese Soufflé Pancakes! - 動画で英語スピーキングを学ぶ

練習モードを選ぶ

各モードは全画面の練習ルームで開きます。

60 文

文が短すぎたり長すぎる場合は、Editをタップして調整してください。

Hey everybody, let's turn these eggs into fluffy Japanese pancakes!

Give those eggs a good crack and separate the yolks from the whites.

Making these pancakes fluffy might seem like rocket science, but don't sweat it.

I've got all the tricks up my sleeve, and I'm spilling them in this video.

Don't go anywhere unless you're heading out for eggs.

Throw a splash of milk into the yolks.

Milk helps to create a lighter, fluffier texture by adding moisture and contributing to the overall batter consistency.

Adding vanilla extract would be a great touch; just make sure you don't accidentally use soy sauce instead.

Unless you're feeling adventurous and really into unique flavors.

Alright, let's add the flour. I'm a sifting nerd, but if you just dump it in, your pancakes will still be awesome.

I use cake flour, but all-purpose works too.

I'd suggest adding the flour little by little instead of dumping it all in at once.

That way, the dough won't get too thick.

We're aiming for a nice, creamy consistency.

Now let's set this mix aside and give it some time.

Next, let's dive into the whites.

Grab your mixer and start whipping on low speed.

If you want to whisk by hand, go for it, but it's going to be a workout.

Once you see some foam, start adding the sugar bit by bit.

Gradually crank up the mixer speed to high.

Oh, and I almost forgot—it's a really good idea to pop the egg whites in the freezer for 10 to 15 minutes before you start whipping them.

Cold egg whites trap air more effectively, which results in a fluffier, more stable meringue.

Whip the egg whites until stiff peaks form, but don't go too far.

Once they're shiny and can hold their shape, stop.

I once messed up by whipping them too much, and the batter ended up too runny.

We finally made it!

Add about a third of the egg whites into the egg yolk mixture.

Stir it well until smooth, but leave the mixer out of it.

Drop a comment below and let me know which country you're watching from.

Now pour this mixture into the rest of the egg whites.

While you're at it, I'd love to hear your thoughts on how I can make my videos even better.

Gently fold it all together with a spatula.

Don't use a whisk or mixer—keeping it light and airy is key.

This technique creates air pockets that make the pancakes rise to incredible heights when cooked.

Let's grab a pastry bag. If you're feeling rebellious, you can totally skip it and just go without.

Transfer the mixture into a pastry bag.

If you don't have one, no worries—just use a regular bag and cut off a corner.

Actually, you can just gently spoon the mixture if you prefer.

Turn the stove to low heat. As you can see, I keep the flame super low so it doesn't go out.

Give it a quick oiling.

Getting the right heat is crucial for making Japanese pancakes.

If it's too high, the pancakes will puff up fast but also deflate just as quickly once you take them out of the pan.

Now gently squeeze the batter onto the preheated skillet.

You'll notice it holds its shape and doesn't spread out.

That's your meringue flexing its muscles, showing it’s whipped to perfection!

Let's pick up the pace and jump ahead.

Add a few drops of water to the pan.

This will create steam to help the pancakes stay moist.

Cover with a lid and cook for 7 to 10 minutes. It should cook very low and slow.

Try not to lift the lid.

Nice job! Now let's flip these bad boys without making a mess.

Honestly, I'm a bit nervous—I’ve had some epic fails before.

If you like my video, don't forget to subscribe.

Just under a million subscribers to get to a million!

So far, so good.

Let's toss in a few more drops of water, slap a lid on it, and let it cook for another 5 minutes or so.

Getting pancakes fluffy takes a bit of effort.

I had a few flops before nailing it, but even when they didn’t look perfect, they were still soft, tender, and tasty.

From my experience, the secret to fluffy pancakes is whipping the meringue just right and cooking on low heat.

Thanks for watching! See you later.

アプリをダウンロード

流暢に話すために必要なすべて

AI発音採点文ごとに採点

IPA練習すべての音をマスター

単語学習自分の単語帳を作る

単語ゲーム遊びながら覚える

QRをスキャン

Download on theApp Store Get it onGoogle Play

FOR YOU

このレッスンの語彙とスピーキングのポイント

このB1レベルのスピーキングレッスンは、動画「Turn 2 Eggs Into Fluffy Japanese Soufflé Pancakes!」を教材にしています。繰り返し出てくる語は次のとおりです：pancakes, egg, whites, mixer, whipping。この動画には、シャドーイング用の文が60文、単語が741語あります。音声の長さは5:25です。話す速さは1分あたり約137語で安定しており、シャドーイングしやすいペースです。英語の頻出3,000語に含まれる単語は73%だけなので、語彙は難しめです。

この動画の重要語彙

動画の中で特に難しい単語15語を、発音と意味つきで紹介します。

単語	発音	意味
pancake 名詞	/ˈpæn.keɪk/	パンケーキ, プリンゼン
whip 名詞	/ˈwɪp/	鞭
mixer 名詞	/ˈmɪksə(ɹ)/	ミキサー
meringue 名詞	/məˈɹæŋ/	メレンゲ
yolk 名詞	/joʊk/	卵黄, 黄身
flour 名詞	/ˈflaʊ.ə/	穀粉, 小麦粉
gently 副詞	/ˈd͡ʒɛntli/	そっと
whisk 名詞	/ˈwɪsk/	泡立て器
pastry 名詞	/ˈpeɪstɹi/	菓子, ペースト
adventurous 形容詞	/ædˈvɛn.t͡ʃɚ.əs/	冒険好きな
preheat 動詞	/pɹiːˈhiːt/	予熱
rebellious 形容詞	/ɹəˈbɛliəs/	反抗的な
spatula 名詞	/ˈspætjʊlə/	箆, スパーテル
subscriber 名詞	/səbˈskɹaɪbɚ/	購読者, 加入者
freezer 名詞	/ˈfɹizɚ/	フリーザー, 冷凍庫

動画に出てくる句動詞

単語	発音	意味
cut off 動詞	/ˌkʌt ˈɔf/ [ˌkɐɾ ˈɔf]	断つ
go out 動詞		出る
pick up 動詞		拾う, 拾い上げる

繰り返し練習したい文

動画に出てくる短く完結した文です。日常会話でそのまま使えます。

Don't go anywhere unless you're heading out for eggs.
Unless you're feeling adventurous and really into unique flavors.
Alright, let's add the flour.
We're aiming for a nice, creamy consistency.
Next, let's dive into the whites.

この動画の文法

話し手がよく使っている文型を、動画の実際の表現とともに紹介します。

文型	動画での表現
条件文 if + 節, will/would + 動詞 — 条件とその結果	If it's too high, the pancakes will puff
動詞 + -ing enjoy, keep, stop… + -ing — 後ろに-ing形が続く動詞	suggest adding · start whipping · start adding
現在進行形 am/is/are + -ing — 今まさに、または最近起きていること	I'm spilling · you're heading · We're aiming
「will」の未来表現 will + 動詞 — その場の決定、約束、予測	will still be · won't get · will puff

注意したい発音

話し手はdon't, you're, I'mなど、短縮形や弱形を26回使っています。聞こえたとおりの短い形で発音しましょう。

「sh」と「zh」の音: splash /splæʃ/, perfection /pɚˈfɛk.ʃən/, crucial /ˈkɹuː.ʃəl/
長い単語（アクセントの位置に注意）: consistency /kənˈsɪs.tən.si/, adventurous /ædˈvɛn.t͡ʃɚ.əs/, accidentally /ˌæk.sɪˈdɛnt(ə)li/

日本語話者が苦手な音：

/r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: rebellious /ɹəˈbɛliəs/, gradually /ˈɡɹæd͡ʒuəli/, crucial /ˈkɹuː.ʃəl/
/v/ — /b/ にならないように、上の歯を下唇に当てる: adventurous /ædˈvɛn.t͡ʃɚ.əs/, stove /stoʊv/, vanilla /vəˈnɪl.ə/, sleeve /sliv/, flavor /ˈfleɪvə/
/f/ — 「フ」ではなく、上の歯と下唇で出す: flour /ˈflaʊ.ə/, deflate /diːˈfleɪt/, puff /pʌf/, flop /flɑp/, freezer /ˈfɹizɚ/

この動画での練習方法

まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
通常の速度で一文ずつシャドーイングし、話し手のリズムに合うまで繰り返します。
自分の声を録音して元の音声と比べます。pancake, whip, mixerなどの単語に特に注意しましょう。

シャドーイングとは？英語上達に効果的な理由

シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。

シャドーイングのやり方: ステップ別の完全ガイドを読む →

シャドーイング練習: Turn 2 Eggs Into Fluffy Japanese Soufflé Pancakes! - 動画で英語スピーキングを学ぶ

練習モードを選ぶ

アプリをダウンロード

おすすめ動画

How to Boil an Egg! 🥚 | Jamie Oliver

Unusual Foods You'd Have for Breakfast Around the World

When life gives you lemons, you bake muffins

Cheap, Quick and Easy Shoyu Ramen Recipe

Learn English While Cooking With Me! 😉 | Everyday English

The Best Burger You'll Ever Make

How to make a perfect sponge cake from scratch 🍰

I Tested Weird Al FOOD HACKS!

Tyla Cooks a South African Dinner | Now Serving | Vogue

Dàn siêu đầu bếp hóa siêu đầu nhớt vì ăn đủ mấy lít siro của đám nhóc tì | Vua Đầu Bếp Mỹ Nhí

What I Eat In A Day | cooking all my cravings

The Most AMAZING Vanilla Cake Recipe