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Japanese Fluffy Pancakes

Heavenly Fluffy Japanese Pancakes - A Whisk Away to Delight

Hey there, pancake enthusiasts! Let’s make some fluffy Japanese pancakes. There’s something magical about these airy pancakes that just makes breakfast feel like a warm hug. In this recipe, I’ll unlock the secrets to achieving that perfect fluffiness, and trust me, it’s easier than you think. So, let’s get flipping!

Ingredient for Japanese Pancakes

Egg Yolk Batter:

  • 2 egg yolk
  • 2 tbsp milk
  • 5 tbsp flour
  • ⅛ tsp vanilla extract

Egg White Batter:

  • 2 egg white
  • 2 tbsp sugar

Toppings:

  • Syrup/Jam
  • Berries
  • Sugar powder
Japanese Fluffy Pancakes

How to make Japanese pancakes

  • Begin by separating the egg whites and yolks, and placing them in two separate bowls.
  • Add milk, flour, and vanilla extract to the egg yolk. Make sure to sift the flour.
  • Whisk the mixture using a hand whisk until it becomes thick. 
  • Whip Up the Perfect Meringue
    • Begin by beating the egg whites with an electric hand mixer.
    • As the egg whites turn frothy and opaque, gradually add part of the sugar, making three additions in total.
    • Gradually increase the mixer speed to high and beat vigorously until stiff peaks form, approximately 6 minutes.
    •  To check for stiff peaks, stop whisking and pull up your whisk. The meringue should be firm enough to hold a peak, pointing straight up with a glossy texture.
  • With your perfectly whipped meringue ready, it’s time to fold it into the egg yolk mixture
    • Using a spatula, gently scoop a portion of the meringue and place it on top of the egg yolk mixture.
    • Now, here’s the crucial part – “fold” the two mixtures together. To do this, start by bringing the spatula down through the center of the batters, reaching the bottom of the bowl.
    • As you lift the spatula, gently flip the batters over each other. Rotate the bowl slightly and repeat.
    • Incorporating more meringue into the egg yolk mixture.
    • Continue this folding motion until the two mixtures are seamlessly combined. Be gentle and patient; the goal is to maintain the lightness of the meringue.
  • Heat a large nonstick frying pan over the lowest heat possible, aiming for around 300ºF (150ºC).
  • Add the combined batter to a piping bag, and start squeezing the mixture onto the preheated pan. Remember, we’re aiming for fluffy clouds, so resist the urge to make them too thin. The right fluffy Japanese pancakes stay in the same shape as you place them onto the pan.
  • Cover the pan with a lid to create the perfect cooking environment. This helps in achieving an even rise and a fluffy interior.
  • Allow the pancake to cook undisturbed for 5-6 minutes on one side. You’re looking for a golden-brown hue before flipping.
  • Carefully flip the pancake using a spatula and cook for an additional 2-4 minutes on the other side, maintaining that low heat.
  • Once both sides are beautifully golden, transfer your pancakes to a plate.
  • Drizzle your pancakes with your favorite syrup or jams
  • Add a handful of fresh berries on top for a burst of flavor.
  • Dust the pancakes with a sprinkle of sugar powder.
Japanese Fluffy Pancakes

Important Tips for Fluffy Pancakes:

1. Beat the Egg White (Meringue) to Perfection:

Achieving the perfect meringue is the secret sauce behind these fluffy pancakes. Begin by separating the egg white and yolk. Gradually add sugar to the egg white while whisking, aiming for a stiff peak. This step is your ticket to cloud-like pancakes that practically float off the plate.

2. Low and Slow Cooking:

The magic happens on the stove. Cook your pancakes on the lowest heat possible and cover them with a lid. This slow-cooking technique ensures a consistent rise and texture. Patience is key – resist the urge to crank up the heat for quicker results.

3. Masterful Mixing:

The way you mix the batter is crucial. Start by incorporating a small portion of the egg white into the egg yolk mixture. This helps maintain the fluffiness of the egg white. Once that’s done, gently fold in the rest of the egg white, ensuring a harmonious blend without sacrificing airiness.

4. Sifted Your Flour:

Don’t overlook the importance of sifting your flour. This simple step guarantees a smooth, lump-free batter. Sift the flour before mixing it with the egg yolk, ensuring an even distribution and a pancake that’s consistently light and airy.

Japanese Fluffy Pancakes

Frequently Asked Questions:

What are some fun facts about Japanese pancakes?

Japan takes its pancakes seriously! These delightful creations, known as “souffle pancakes” in Japan, gained popularity in the 2010s. They are not only a breakfast staple but are often enjoyed as a dessert. The airy texture is achieved through meticulous preparation, making them a culinary work of art.

Why does your Japanese pancake deflate?

The heartbreak of a deflated pancake often boils down to the egg white. Overbeating or underbeating can be the culprit. Aim for that sweet spot – a soft to stiff peak – to ensure your pancake rises to its full potential. Also, make sure your heat is low and slow to avoid undercooked pancakes.

Can you freeze Japanese pancakes?

While freezing pancakes is a common practice, it’s not recommended for Japanese pancakes. Their delicate texture may suffer in the freezing and thawing process, resulting in a less-than-perfect pancake experience. Fresh is best in this case.

Japanese Fluffy Pancakes

Japanese Fluffy Pancakes

Let’s make some fluffy Japanese pancakes. There's something magical about these airy pancakes that just makes breakfast feel like a warm hug. In this recipe, I’ll unlock the secrets to achieving that perfect fluffiness, and trust me, it's easier than you think. So, let's get flipping!
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Asian, Japanese
Servings 2 people

Equipment

  • 1 non-stick pan

Ingredients
  

Egg Yolk Batter:

  • 2 egg yolk
  • 2 tbsp milk
  • 5 tbsp flour
  • tsp vanilla extract

Egg White Batter:

  • 2 egg white
  • 2 tbsp sugar

Toppings:

  • Syrup/Jam
  • Berries
  • Sugar powder

Instructions
 

  • Begin by separating the egg whites and yolks, and placing them in two separate bowls.
  • Add milk, flour, and vanilla extract to the egg yolk. Make sure to sift the flour.
  • Whisk the mixture using a hand whisk until it becomes thick.

Whip Up the Perfect Meringue

  • Begin by beating the egg whites with an electric hand mixer.
  • As the egg whites turn frothy and opaque, gradually add part of the sugar, making three additions in total.
  • Gradually increase the mixer speed to high and beat vigorously until stiff peaks form, approximately 6 minutes.
  • To check for stiff peaks, stop whisking and pull up your whisk. The meringue should be firm enough to hold a peak, pointing straight up with a glossy texture.

With your whipped meringue ready, it’s time to fold it into the egg yolk mixture

  • Using a spatula, gently scoop a portion of the meringue and place it on top of the egg yolk mixture.
  • Now, here’s the crucial part – “fold” the two mixtures together. To do this, start by bringing the spatula down through the center of the batters, reaching the bottom of the bowl.
  • As you lift the spatula, gently flip the batters over each other. Rotate the bowl slightly and repeat.
  • Incorporating more meringue into the egg yolk mixture.
  • Continue this folding motion until the two mixtures are seamlessly combined. Be gentle and patient; the goal is to maintain the lightness of the meringue.

Cook the pancakes

  • Heat a large nonstick frying pan over the lowest heat possible, aiming for around 300ºF (150ºC).
  • Add the combined batter to a piping bag, and start squeezing the mixture onto the preheated pan. Remember, we’re aiming for fluffy clouds, so resist the urge to make them too thin. The right fluffy Japanese pancakes stay in the same shape as you place them onto the pan.
  • Cover the pan with a lid to create the perfect cooking environment. This helps in achieving an even rise and a fluffy interior.
  • Allow the pancake to cook undisturbed for 5-6 minutes on one side. You’re looking for a golden-brown hue before flipping.
  • Carefully flip the pancake using a spatula and cook for an additional 2-4 minutes on the other side, maintaining that low heat.
  • Once both sides are beautifully golden, transfer your pancakes to a plate.

Toppings

  • Drizzle your pancakes with your favorite syrup or jams
  • Add a handful of fresh berries on top for a burst of flavor.
  • Dust the pancakes with a sprinkle of sugar powder.

Video

Keyword fluffy japanese pancakes, fluffy japanese pancakes recipe, how to make japanese pancakes, japanese pancakes recipe

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Hey there, I’d like to keep it simple with everyday meals that are easy to make, and I hope you can find some delightful flavors at Wikisizzle. Let’s get cooking.

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