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Japanese Pancakes
- Total Time: 40 mins.
- Yield: 6 1x
Description
Japanese Pancakes are thick, soft pancakes just like little soufflés, perfect for your weekend breakfast. It is light and airy on the inside, and golden and crispy on the outside; serve them up with whipped butter, a dusting of icing sugar, maple syrup, and your favorite toppings. Check out the step-by-step recipe and you’ll get the best Japanese soufflé pancakes.
Ingredients
Scale
- ¾ cup all-purpose flour
- 2 eggs (egg white and yolk separated)
- ½ cup milk
- ¼ cup powdered sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment
- Electric hand mixer
- Non-stick pan
- Round Pastry Rings (at least 1.5 inches in height and 3 inches wide)
Instructions
- Gather the dry ingredients.
- In a wide bowl, sift together the flour, baking powder, and salt. Keep it aside.
- Now, separate the egg yolks and egg whites.
- In another bowl, whisk the egg yolks with powdered sugar using an electric hand mixer until creamy and frothy.
- Then stir the milk and vanilla extract.
- Add the flour mixture to the egg yolks and whisk until well combined. Do not overmix.
- In a medium bowl, whisk the egg whites using a hand mixer for about 2 minutes until stiff peaks form.
- Put the egg whites mixture into the egg yolk mixture, mix and fold together until the ingredients are combined well and there should be no lumps remain. Do not overmix.
- Then with the cooking spray, lightly spray the round pastry ring moulds.
- Heat a non-stick pan or skillet over medium to low heat.
- Gently spray with cooking oil and place the moulds in the middle of the skillet depending upon the size of the skillet.
- Using an ice cream scoop or measuring cup, fill each mould of the pancake batter onto the pan. Do not overfill them.
- Cover the skillet with a lid and cook for 8 to 10 minutes over medium to low heat until until the bubbles start forming at the top of the ring molds and look dry and golden around the edges.
- Using a spatula, carefully flip the pancakes with the ring mould.
- Cook for 5 more minutes by covering the skillet with a lid again.
- With the help of a tong, gently remove the pancake from the moulds and transfer it to a serving plate.
- Repeat the same with the remaining batter.
- Serve with maple syrup, whipped butter, or with a dusting of icing sugar.
- You may also add some fresh berries or some chopped nuts for some extra flavour!
Notes
- Gently stir the pancake batter, especially when adding the egg whites. You need to check that the air must remain in the batter.
- Try to use milk at room temperature, so that the batter does not clump.
- Make sure, not to over-mix the batter else your pancake turns out flat and does not turn fluffy.
- Always cook these pancakes very slowly on low heat over a longer time. This ensures the pancakes are cooked inside nicely. It also prevents over-browning or burning outside. If you’re making it at high flame, it will be raw inside. This process tests your patience level.
- Fill the batter into each ring mould till about a ½ cup, otherwise, the pancake batter might spill over as it cooks and will make a big mess.
- Instead of using vanilla extract, you can try almond extract, rose, strawberry, and some other to change the flavor of these pancakes.
- I would suggest, use round pastry moulds or cake rings to get a better shape and texture, but make sure they must be at least 1.5-inches in height and 3 inches wide.
- You can store them in an airtight container in the refrigerator for up to 2 days, if you have any leftover pancakes. Reheat them in the oven before servings. Place them on a baking sheet and reheat them in the oven at 200°F for about 5 to 10 minutes.
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Category: Breakfast
- Cuisine: Japanese
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