Easy Fluffy Japanese Pancakes
User Reviews
4.8
81 reviews
Excellent
Easy Fluffy Japanese Pancakes
Report
Learn how to make the popular Japanese Pancakes – Incredibly fluffy and light, these soufflé-like pancakes are super fun and easy to recreate at home!
Share:
Ingredients
- 2 large free-range egg yolks
- 200 ml buttermilk see notes for homemade buttermilk*
- 4 tablespoon white sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon Japanese mayonnaise optional
- 210 g all-purpose flour
- 1+½ teaspoon baking powder
- 2 egg whites chilled
- vegetable oil for cooking
Add to Shopping List
Instructions
- In a large bowl, whisk together egg yolks, sugar, buttermilk, vanilla, and mayonnaise. Sift in flour and baking powder. Gently mix with a whisk until batter is creamy and smooth.
- Beat the chilled egg whites in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Scoop out one third of the beaten egg whites and add to your batter. Gently fold from the bottom the beaten egg whites into the batter. Then gently fold in the remaining egg whites and carefully mix until you have a foamy smooth batter.
- Cut 4 strips of parchment paper the same size of four 3-inch (about 2 ½-inch-high) ring moulds. Lightly grease the inside of the rings with cooking oil spray. Line the inside of each ring with the prepared strip of parchment paper, so that the pancake won't stick to the ring.
- Heat a large skillet over medium heat and spray it lightly with cooking oil. Arrange the prepared moulds on to the pan, leaving enough space between them.
- Fill each ring mould about ⅔ full with batter. Cover with a lid and cook until the batter rises to the top of the ring moulds and is cooked on the bottom, about 4 minutes.
- Using a spatula and an oven glove, carefully place the spatula under the pancake and, whilst holding the ring, gently flip it on the other side.
- Cover and cook for a further 4 minutes until the pancakes are completely cooked and golden on both sides.
- Carefully push the pancakes out of the moulds onto a serving plate.
- Top the pancakes with your favourite toppings and serve immediately.
Notes
- * To make homemade buttermilk: In a large bowl place 200 ml of milk and mix in 1 tablespoon of fresh lemon juice. Allow to sit for 5 min and use as needed.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
56g
(19%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
104mg
(35%)
Sodium
689mg
(29%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
216IU
(4%)
Calcium
402mg
(40%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 104mg | 35% |
| Sodium | 689mg | 29% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 216IU | 4% |
| Calcium | 402mg | 40% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
81 reviews
Excellent
Other Recipes
You'll Also Love
