Easy Japanese-Style Pancake

Easy Japanese-Style Pancake

Summary

Easy Japanese-Style Pancake: the epitome of fluffy, cloud-like breakfast dreams! If you haven’t been introduced to these sky-high pancakes that have taken the world by storm, now’s your chance. Originating from Japan, these pancakes redefine ‘soft and airy’. Ready to dive into a pillowy breakfast experience? Say no more!

Ingredients:

  • 2 large eggs, separated
  • 3/4 cup (180ml) milk
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 1/2 teaspoons (7g) baking powder
  • 1/4 cup (50g) granulated sugar
  • Pinch of salt
  • Butter for frying
  • Maple syrup, fruits, and whipped cream for serving

Preparation Time:

  • Approx. 15 minutes

Cooking Time:

  • 15-20 minutes

Serves:

  • 2-3

Nutritional Facts per Serving:

  • Calories: 280
  • Protein: 8g
  • Carbohydrates: 45g
  • Sugars: 20g
  • Fat: 7g
  • Saturated fat: 3g
  • Fibers: 1g
  • Sodium: 150mg

Method:

  1. Begin by separating the egg yolks from the whites. Place the yolks in one bowl and the whites in another.
  2. To the yolks, add milk and vanilla extract and whisk until smooth.
  3. Sift in the all-purpose flour and baking powder into the yolk mixture. Gently combine until you get a smooth batter.
  4. Beat the egg whites, gradually adding the granulated sugar and a pinch of salt, until stiff peaks form.
  5. Gently fold the egg white meringue into the yolk batter in batches. This helps keep the batter light and airy.
  6. Heat a non-stick frying pan over low to medium heat and lightly grease it with butter.
  7. Pour in a generous amount of batter to achieve a thick pancake. Cover the pan with a lid and let it cook for about 5-7 minutes until bubbles appear on the surface.
  8. Flip the pancake carefully and cook for another 5 minutes or until golden brown and cooked through.
  9. Repeat with the remaining batter.

Tips:

  1. The key to that fluffiness? Don’t overmix the batter; gentle folding is the way to go.
  2. Cooking over low to medium heat is crucial. These pancakes are thick, and you want to ensure they’re cooked through without burning.
  3. Using a ring mold can help achieve uniform, perfectly round pancakes.
  4. Always serve these pancakes fresh out of the pan for the best texture and taste.

Serving Suggestions:

  • Drizzle these fluffy wonders with some pure maple syrup. The sweetness pairs beautifully with the airy texture.
  • Top with freshly whipped cream and an assortment of fruits such as berries, bananas, and kiwi.
  • A dusting of powdered sugar or a dollop of your favorite jam can elevate the pancake experience.
  • Pair with a refreshing glass of iced matcha latte or your favorite morning brew for a complete Japanese-style breakfast experience.

Easy Japanese-Style Pancakes are an invitation to a breakfast like no other – light, ethereal, and simply mesmerizing. AH7 cherishes the art of blending culinary traditions, and this dish is a testament to that. If you’re looking to start your day with something extraordinary, these pancakes are your answer. Itadakimasu! (That’s “Let’s eat” in Japanese!)

Easy Japanese-Style Pancake

Easy Japanese-Style Pancake

Easy Japanese-Style Pancake: the epitome of fluffy, cloud-like breakfast dreams! If you haven’t been introduced to these sky-high pancakes that have taken the world by storm, now’s your chance. Originating from Japan, these pancakes redefine ‘soft and airy’. Ready to dive into a pillowy breakfast experience? Say no more!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Nutritions

Nutrition Facts
Easy Japanese-Style Pancake
Amount per Serving
Calories
280
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Sodium
 
150
mg
7
%
Carbohydrates
 
45
g
15
%
Fiber
 
1
g
4
%
Sugar
 
20
g
22
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 2 large eggs separated
  • ¾ cup 180ml milk
  • 1 teaspoon 5ml vanilla extract
  • 1 cup 125g all-purpose flour
  • 1 ½ teaspoons 7g baking powder
  • ¼ cup 50g granulated sugar
  • Pinch of salt
  • Butter for frying
  • Maple syrup fruits, and whipped cream for serving

Instructions

  • Begin by separating the egg yolks from the whites. Place the yolks in one bowl and the whites in another.
  • To the yolks, add milk and vanilla extract and whisk until smooth.
  • Sift in the all-purpose flour and baking powder into the yolk mixture. Gently combine until you get a smooth batter.
  • Beat the egg whites, gradually adding the granulated sugar and a pinch of salt, until stiff peaks form.
  • Gently fold the egg white meringue into the yolk batter in batches. This helps keep the batter light and airy.
  • Heat a non-stick frying pan over low to medium heat and lightly grease it with butter.
  • Pour in a generous amount of batter to achieve a thick pancake. Cover the pan with a lid and let it cook for about 5-7 minutes until bubbles appear on the surface.
  • Flip the pancake carefully and cook for another 5 minutes or until golden brown and cooked through.
  • Repeat with the remaining batter.

Notes

Tips:
1. The key to that fluffiness? Don’t overmix the batter; gentle folding is the way to go.
2. Cooking over low to medium heat is crucial. These pancakes are thick, and you want to ensure they’re cooked through without burning.
3. Using a ring mold can help achieve uniform, perfectly round pancakes.
4. Always serve these pancakes fresh out of the pan for the best texture and taste.
Serving Suggestions:
– Drizzle these fluffy wonders with some pure maple syrup. The sweetness pairs beautifully with the airy texture.
– Top with freshly whipped cream and an assortment of fruits such as berries, bananas, and kiwi.
– A dusting of powdered sugar or a dollop of your favorite jam can elevate the pancake experience.
– Pair with a refreshing glass of iced matcha latte or your favorite morning brew for a complete Japanese-style breakfast experience.

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