Easy Fluffy Japanese Pancakes
User Reviews
4.8
Easy Fluffy Japanese Pancakes
Description
The Easy Fluffy Japanese Pancakes start with a batter made of egg yolks, sugar, buttermilk, and optional Japanese mayonnaise, sifted together with flour and baking powder. Separately, egg whites are whipped to stiff peaks and carefully folded into the batter to introduce air and volume. This folding technique preserves the foam and results in a light, airy batter.
Portioned into ring molds lined inside with parchment paper, the batter holds shape during cooking on a greased skillet over medium heat. The gentle cooking ensures the pancakes develop a golden exterior without browning too quickly, while maintaining a tall, fluffy interior. Buttermilk provides a subtle tang and moisture to the batter, and mayonnaise contributes to the soft crumb, although optional.
These pancakes distinguish themselves from traditional flat pancakes by their height and delicate texture, often served as a breakfast or brunch item. Making homemade buttermilk with milk and lemon juice is a suitable substitute if buttermilk is unavailable. Due to their delicate nature, cooking requires attention to temperature and batter handling.
Ingredients
- 2 egg large, free-range, yolks
- 200 ml buttermilk see notes for homemade buttermilk*
- 4 tablespoon white sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon mayonnaise optional, Japanese
- 210 g all-purpose flour
- 1+½ teaspoon baking powder
- 2 egg chilled, white
- vegetable oil for cooking
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, mix 200 ml milk with 1 tablespoon fresh lemon juice and let sit for 5 minutes before using.
- Using ring molds lined with parchment helps pancakes keep their tall form during cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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