Japanese Pancakes
User Reviews
5
Japanese Pancakes
Description
Japanese Pancakes are created by separating eggs, whisking the yolks with sugar, milk, and vanilla, and combining with dry ingredients including flour, baking powder, and salt. The egg whites are whipped to stiff peaks, then gently folded into the batter to incorporate air and create a light texture. Using tall pancake molds or rings helps maintain shape and height during cooking.
Cooking occurs slowly over low heat in a nonstick skillet with a lid to trap steam, allowing the pancakes to cook through evenly without burning their outsides. This method produces pancakes that are thick, soft, and fluffy with an almost souffle-like consistency distinct from standard pancakes.
They can be served plain or with typical pancake accompaniments. For storage, leftovers keep well in an airtight container refrigerated up to two days and are best reheated gently in an oven to maintain texture. Freezing is not recommended as it negatively affects their delicate structure.
Ingredients
- 2 large egg separated
- ¼ cup sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoons salt
Instructions
- Combine the dry ingredients. In a bowl combine the flour, baking powder and salt.
- Make the egg yolk mixture. In a large bowl whisk the egg yolks and sugar until incorporated. Whisk in the milk and vanilla. Add the flour mixture to the egg yolks and whisk until well incorporated. Do not overmix.
- Whisk the egg whites. In another bowl start whisking the egg whites using a hand mixer until stiff peaks form.
- Fold in the egg whites. Gently fold in the egg whites into the egg yolk mixture, until the ingredients are thoroughly combined.
- Cook the pancakes. Heat a non stick skillet over low heat and gently spray with cooking oil. Spray 3 3-inch round molds with cooking spray and place them into the skillet. Fill each mold with about 3 tablespoons of the pancake batter. Do not overfill them, you want the molds to be filled ½ - ⅔ way through, no more. Cover the skillet with a lid and cook for about 8 to 10 minutes over low heat. Gently flip the pancakes over with a spatula while they still have the molds on. Cover the skillet with a lid again and cook for another 5 minutes. Carefully remove the molds using tongs. Transfer pancakes to a plate and repeat with remaining batter.
- Serve. Serve with maple syrup or your favorite pancake toppings.
Notes
- Use pancake molds or cake rings at least 1.5 inches tall to achieve the signature thick shape.
- Fill molds only halfway to two-thirds full to prevent batter from spilling during cooking.
- Gently fold whipped egg whites into batter to retain air for a fluffy texture.
- Preheat pan and cook pancakes slowly over low heat, covered, to ensure thorough cooking without burning.
- Store leftovers in an airtight container refrigerated up to 2 days; reheat in oven at 200°F for 5-10 minutes for best results.
- Freezing is not recommended as it diminishes texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 126kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 228mg | 10% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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