Tried and Perfected Japanese Pancake Recipe
I’ve been smitten with those giggly huge fluffy Japanese pancakes since I first saw them. Because of my fascination, we may or may not have visited practically every fluffy pancake restaurant in Tokyo. I like the flavor of Japanese pancakes: light, fluffy, and oh so wonderful.
Aside from eating the pancakes, the most astonishing thing about visiting pancake establishments is seeing them perfectly mold, flip, and serve the fluffy bliss. It’s entertaining to watch, but it’s also odd since I’m sure the pancake people don’t want everybody gazing at them.
If people saw me perform my work day after day, I’d be terrified.
I was nervous about creating these pancakes in the comfort of my own house.
I failed several times before they turned out exactly right.
Is it better to make Japanese pancakes with or without a mold?
The first time I attempted Japanese pancakes, I used a ring mold, but it wasn’t what I was looking for. Then, a few years back, I created some that tasted excellent but weren’t extraordinary in appearance.
I kept intending to perfect the recipe and post it, but I forgot about them. However, as Pancake Day approached, I began thinking about pancakes again, and here we are. I attempted to find the recipe I was working on so many years ago, but it vanished, so I gave up and tried a trendy google result.
Unfortunately, I was pretty disappointed: the pancakes were far too eggy and tasted nothing like the ones I’d eaten in Tokyo.
Weren’t they even fluffy? I suddenly knew I had to find the recipe I had started so many years ago; surprisingly, it was still on my computer.
With an excellent recipe in hand, I set out to make them fluffier and went deep into fluffy pancake search mode.
I made them fluffier and embarked on a fluffy pancake hunt. I used cream of tartar to solidify the egg whites, reduced the baking powder, eliminated the vanilla and salt, and increased the sugar and cooking time.
When I put it that way, I believe I modified the recipe relatively a little. I was ecstatic with the results: the pancakes were fluffy and tasted almost exactly as I remembered!
To make fluffy pancakes at home, you must focus on two things. One example is the meringue, which should be nicely developed but not overworked. The second factor is how you prepare them.
Most of the recipes I’ve seen online utilize either frying pans on low heat or the paired devices they use in Japan: flat griddles with massive covers.
My first couple of efforts were using a lidded frying pan. These didn’t work for me since the heat from my gas stove, even on low, was too intense.
I don’t have one of those cool griddles (though I want one), so I used what I had on hand: my crepe pan! It has a shallow setting that works flawlessly.
I didn’t have a lid for it, but my large wok lid sufficed. Success with fluffy pancakes! Serve with icing sugar, beaten butter, and maple syrup. You’ll feel like you’re in heaven.
So, what exactly is a Japanese soufflé pancake?
So, what exactly is a Japanese soufflé pancake? A Japanese soufflé pancake is a type of pancake that is prepared using soufflé methods.
The egg whites are beaten with sugar until they form a beautiful, thick meringue, combined with a batter produced with the yolks. In Japan, soufflé pancakes are pretty famous.
Soufflé pancakes are fluffy, jiggly, sweet, soft, and delectable. They have the flavor of a sweet pancake cloud with butter and syrup!
Japanese PancakesPrint Recipe
- Eggs, Use room temperature eggs
- Baking soda
- Tartare sauce
Making Fluffy Japanese Pancakes
Mix. Mix the egg yolk and sugar together until foamy, then add the milk. Make a smooth batter by sifting in the flour and baking powder. Place aside.
Whip. To make the meringue, combine the sugar, egg whites, and cream of tartar in a mixing bowl. The egg whites are done when they keep their form and are hard and glossy.
Incorporate. Fold the egg yolk batter into the whites gently so that it does not deflate.
Cook. Preheat a pan (or a crepe maker) on very low heat. Lightly oil the pan, then scoop out a large dollop of batter and cook for 4-5 minutes, covered. Remove the cover, then add extra batter and a couple drops of water. Cook, covered. When the bottoms are golden, carefully flip them over, add a couple more drops of water, and cover to finish cooking. Remove from the pan and top with butter, syrup, and powdered sugar right away. As the pancakes cool, they will deflate.
Japanese Pancakes FAQ
Why are my pancakes flat?
Flat pancakes can be caused by two factors: insufficient meringue or over-mixing of the meringue and egg yolk mixture. The meringue is essential for fluffy pancakes, so make sure it has a strong peak. Overmixing can also cause the pancakes to deflate, so use a delicate scoop and fold motion when combining the whites and yolks.
Why are my pancakes fluffy then deflate?
All soufflés ultimately deflate. The heated air trapped inside gives soufflés their fluffy texture. When soufflés cool, the heated air within escapes, resulting in less fluffy pancakes. Unfortunately, science cannot be defeated. The idea is to devour them as soon as possible!
How do I whip the egg whites?
Check that your utensils are completely clean and that there is no oil or fat residue on your whisk or bowl. If you break the yolks when separating the eggs, the whites will not whip up. Make sure your dish is fully clean, whether it’s stainless steel or glass. Don’t use silicone or plastic bowls or utensils – even if they appear clean, there’s a chance of greasy residue that will make it difficult to beat your eggs effectively. Whipping up egg whites takes time, so don’t be shocked if it takes a while.
Trust me when I say that this is THE BEST soufflé pancake recipe. I’ve cooked so many successful soufflé pancakes that I could practically own my own café, and I want you to be able to do the same. This soufflé pancake recipe will perhaps let you enjoy the cottage core life with some home café feelings.
What to serve with Japanese pancakes?
I prefer Japanese pancakes with butter and maple syrup, but sometimes you simply need some extra toppings! If you’re wondering what the greatest toppings for Japanese pancakes are, look no further!
Maple butter is made by combining 2 parts room temperature butter and 1 part maple syrup. Whip 1/2 cup heavy whipping cream with 1.5 tablespoons icing sugar until soft peaks form.
To make matcha whipped cream, combine 1/2 cup heavy whipping cream, 1.5 tbsp icing sugar, and 1.5 tsp matcha powder in a mixing bowl and whisk until soft peaks form. Whip 1/4 cup heavy whipping cream with 1/4 cup cream cheese, 1/4 cup marscapone, and 2 tbsp icing sugar to make whipped cheesecake.
Tiramisu: whipped mascarpone cream, espresso powder, chocolate powder, Strawberries (sliced), whipped cream, and strawberry jam.
Bananas: caramelized bananas, whipped cream, Nutella, toasted hazelnuts, chopped
Matcha: Matcha whipped cream, crushed matcha biscuits, white chocolate shavings.