Fluffy Japanese Pancakes
I’m sure by now you’re probably familiar with these sky high, fluffy Japanese pancakes. I know I’ve been curious to make them ever since I laid eyes on them. But let me tell you, it’s been an experience learning to make them because I wanted to get them just right. Finally on the 7th try, I believe I got them to where I was happy with them, so here I am now, sharing the recipe with you along with my trials and tribulations. I hope you give them a try because not only are they incredibly impressive, because trust me when I say that you will impress your family or friends, but they are so good and quite the experience to enjoy! While for me, pancakes must be served with maple syrup because I am Canadian, you can serve these with your favorite pancake toppings.
Eggs – You’ll need 2 large eggs separated. If you’re wondering why my pancakes are so yellow is because I get my eggs from a local farmer and they have really dark and beautiful yellow/orange yolks. Flour – I used all-purpose flour but you can also you cake flour for a lighter and fluffier texture. The difference is that all-purpose flour has more protein than cake flour. Baking powder – We need baking powder as our leavening agent to give our pancakes a nice lift and make them nice and tall. Sugar – You’ll need granulated sugar to provide a little sweetness to our pancakes. Milk – Any kind of milk will work, I’ve used 0%, 2% and even lactose free milk, and they all work great. Vanilla extract – A little bit of vanilla extract to brighten the flavor of our pancakes. Salt – A key ingredient, just like vanilla extract, to bring out all the flavors of the other ingredients.
What Are Japanese Pancakes?
These Japanese soufflé pancakes are pancakes where the egg whites are folded into the pancake batter, resulting in fluffy, soft and sky high pancakes. They have a soufflé like consistency and are typically cooked in a round mold to hold their shape and height.
Why Did My Japanese Pancakes Deflate?
I’ve been there, the first 2 times I made them, they completely deflated on me immediately after I removed them from the skillet. The problem could be a couple reasons. For one, the egg whites were probably over-beaten or under-beaten and over-mixed into the pancake batter. You want the final batter have lots of air bubbles to give structure to the pancakes. Another reason could be because you cooked them over higher heat than necessary. You want the heat on low, to give the pancakes a chance to cook inside, otherwise the inside will still be raw and immediately deflate as you remove them from the skillet.
Can I Make These Pancakes Without A Mold?
You sure can. The secret is in how you pile on the batter. Start with a couple tablespoonfuls for each pancake, then come back to the first one and add another tablespoon of batter on top and repeat with the other pancakes. Cover them with the lid and 5 minutes into the cooking process come back and add another tablespoon on top of the pancakes. You want to pile on the batter vertically to get the same height as if cooking with molds.
Storing Leftover Japanese Pancakes
If you have any leftover pancakes, you can store them in an airtight container in the refrigerator for up to 2 days.
Reheating
I recommend reheating them in the oven for best results. Place them on a baking sheet and reheat them in the oven at 200°F for about 5 to 10 minutes or until heated through.
Freezing
I don’t recommend freezing these pancakes as the texture won’t thaw very well.
More Delicious Pancake Recipes To Try
Sheet Pan Pancakes The Best Buttermilk Pancakes Lemon Blueberry and Ricotta Pancakes Dutch Baby Pancake Healthy Whole Wheat and Oats Pumpkin Pancakes Blueberry Buttermilk Pancakes Pancake Muffins
