Fluffy Japanese pancakes | Japanese recipes

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  • These fluffy Japanese pancakes are soft, sweet and delicious.

    Fluffy Japanese pancakes – also known as Japanese soufflé pancakes – are smaller, yet thicker than a traditional pancake recipe. They’re made from a combination of batter and a light meringue, with the meringue giving the pancakes their wonderful sweetness that deliciously complements the vanilla in the batter. Kids young and old will love the swaying effect of these Japanese pancakes when gently shaken on the plate. A great dessert to share – finish with a generous dollop of cream and fresh fruit.


    • For the cake batter base:

    • 1 egg yolk

    • 1 teaspoon (5g) granulated sugar

    • 1 teaspoon (10g) unflavored vegetable oil or light olive oil

    • 2 tablespoons (20g) whole milk

    • A pinch of salt

    • A dash of vanilla paste or marzipan

    • 3 tablespoons (30 g) all-purpose flour

    • 1/3 teaspoon baking powder

    • For the meringue:

    • 2 egg whites

    • 1 heaping tablespoon

    • 2 teaspoons (20g) sugar


    • Making the dough: Whisk together the egg yolk and sugar until they whiten. Then add the oil and gradually incorporate the milk before adding a pinch of salt and a dash of vanilla paste.

    • In a separate bowl, sift together your flour and baking powder, then add them to your batter mixture. Give it a good whip and set aside.

    • Making the meringue: Pour the egg whites into a bowl and beat using a hand mixer on low speed. When all the egg white becomes firm, add half of the caster sugar. Continue whisking until the sugar dissolves, then add the rest of the sugar. When all the sugar has dissolved and the meringue looks shiny, turn the mixer speed to high and whip until a stiff peak forms. This should take you around 3 minutes.

    • Now preheat your skillet or griddle to low heat before combining the cake batter base and meringue. To do this, gently add 1/3 of the meringue to the batter at a time. Gently fold with a spatula, making sure it is well combined.

    • Butter the inside of your pancake circle. Drop the pancake mix into the ring and once firm, flip the pancake and heat the other side.

    • Stack and decorate with whipped cream, fruit or fruit purée.

    Tips for making Japanese pancakes:

    When preparing the cake batter, make sure it is whipped until the batter is sticky. You really need to develop the gluten to make sure it can hold the meringue when added later.

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