We kick off our new mini-season of CHOW-TO with an episode about the Instagram-famous pancakes you’ve definitely seen in your feed. Back before the coronavirus pandemic shuttered restaurants in New York, senior video producer Guillermo Riveros visited Tom Yang, co-founder of Japanese ice cream shop Taiyaki, to learn how to make their ridiculously fluffy Japanese souffle pancakes. Since you’re not able to stand in line to get these dreamy breakfast treats, you may as well make your own copycat creation at home! These are definitely the cure for all the brunch dates you’ve been missing during quarantine.
Japanese Fluffy Souffle Pancakes Copycat Recipe:
1 cup all-purpose flour
½ cup almond flour
*note: you can experiment with your dry mix (some people like to use cake flour or others)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups milk
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
2 large eggs (separate yolks, refrigerate egg whites until ready to use)
1/4 teaspoon cream of tartar
Nonstick cooking spray
Special equipment: four 3-inch-wide-by-2 1/2-inch-high ring molds / DIY parchment/wax paper ring molds
Whisk together the flour, sugar, baking powder and salt in a large bowl.
Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
Stir the milk mixture into the flour mixture until just combined (it’s OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (be careful not to overmix).
Lightly spray the inside of ring molds with nonstick cooking spray (or make your own with parchment paper).
Coat a large nonstick skillet with cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Add ½ tbsp of water on each side of the ring. Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.
CHOW-TO is a documentary series where our host, Guillermo Riveros, takes viewers behind the scenes at the workspaces of chefs and makers, to learn how the most intriguing foods and dishes are made.
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Original of the video here
take twohi i’m guerra senorita producer forchildhood i’m assuming you guys have allseenthose japanese souffle pancakes thesuper fluffy ones the thick ones thatpeople jiggle to the cameratoday i’m visiting taiyaki the placethat started the craze here in new yorkcityand i don’t have to do the three-hourline to try themso tom thank you for having me today attaiyaki when did you first learn aboutthis pancakes and why did you wanted tomake it part of your menu here when wewere traveling in japan we noticedthere was like a huge lion outside ofone or two restaurantsit turns out to be these really fluffypancakes right we didn’t get a chance totry itbecause the line was super long it waslike two three hours and then uh when wegot back to the states we sawyou know popping up here and there in oninstagramso we thought you know why not do ourown take to it so we weafter like four months five months oftesting we actually got the recipecorrect you want something that’s veryfunvery aesthetic right you want somethingthat’s beautiful attractivebut also you know has to taste goodright sowe’ve been perfecting our processes butwe have to make surethat what we sell is exactly what itlooks like onlinewhat are the steps that we’re going tobe doing okay so typically we havea dry and a wet batter right and then wemix the twowhat i’m going to do first is i’m goingto crack some eggsi’m going to separate the whites intothe mixing bowland then the yolks uh into a bowl[Music]we want to make sure that there areabsolutely no egg yolksas soon as you have a little bit of eggyolk inside your meringue it won’t fluffright and if it does flop it’ll go flatreally quick righti think when we first opened our shop wehad afour hour line and then uh it was it wasso bad that the fire department had tocomeand the police department because uh ourneighbors werecalling the cops on us for the wet partadd a bit of milkthe next thing we add is your vanillaextractvanilla extract and we use make sure touse uhthe pure vanilla extracts so it has abetter flavorextra vanilla that’s a little much we’llstart mixing thisand then we’re going to add a pancakemixokay so usually we sift in our pancakesyour flowersbut we try to sift it because um it’smore homogeneousyou’re helping it yeah so for for us wehave a secret flour mixthat we use our for our pancakes but forhome cooks you know they can just use uhstore boughtthey’re they’re packaging too right imean not to i’m not asking you to revealanything but i know thatnow there’s places that are you knowusing like almond floursome types of nut flours if you look atmacarons uhthey use almond flour so it makes itlook really fluffy it makes it rise andthey also use meringue sothat’s why i was going to say that makestotal sense it’s yes it’s closeit’s very close yes all right yes i maydo a little test with almondsfirst now that you know the egg whitesand the egg yolks are separated we’regonna start mixing the egg whitesall right so we typically put this on aslow speed firstall right and as the bubbles formand as the meringue forms we kick it upa notch rightjust so the it makes the meringue ismore evenright the bubbles are more evenwe add a little bit of stabilizerthat helps basically the meringue fluffout betterand stay fluff right it’s like cream oftartar or anything like that yeahso as it’s getting bubbly we start tokick it up a little bithome cooks pretty much can usetheir regular pancake recipe whateverthey usually do for their pancakesand what they’re adding is a meringuethat they’re making on the side that youfold inexactly you get to the souffle exactlyyou can basic whateverhowever way you make your pancakes athome you just have to add in a bit of ameringueit’ll make your pancakes way fluffier ormake them deliciousall eyes are within the meringue so it’sgetting a little foamy right prettyhomogenous right nowso we start to add in uh a bit of sugarnow we just go white sugar yes oh we usegranulated sugaryou can uh probably use others but thisis what people usually haveat home confectionary can work too uhbut we prefergranulated sugar so once we add a littlebit of sugar it starts to bond with theegg whites it gets a little fluffythat’s already starting to look likeyeah so we’re waiting for heartbeatum we want the the meringue to be verystiffright so it can’t hold while it’scooking we add a little bitmore to the end it’s getting quitefluffyso we’re going to stop it here take alookjust want to make sure the meringue iswhere it’s supposed very stiffright don’t want to over whip it andthere’s a little trick right if you overwhip it it gets grainyso the trick is add a little bit of eggwhitemix it by hand or with a spatula andit’ll fluff it a little bit back up yeahso what we do is usually we mix weincorporate one-third of the batterreally really quickly because you wantto mix in uhthe wet the wet part mix it in prettywell you don’t want likelumps of egg whites here and there thenwe add the rest of the meringueit goes in like soso when we put in the second and thirdpartsof the meringue uh you want to fold itinstead of mixing it because you want toknock all the air out of the meringueif you knock all the air out then youknow you kill them it will go flat whileyou’re cooking itokay so once it’s pretty muchincorporated then we bring it tothe griddle once the batter is doneright it has to be used immediately timeis time isof the essence right we actually usesome parchment paper that we’ve hand cutand we we make them as like rings[Music]we add a little bit of waternice and covered so there’s a little bitof seeming action that happens there toolike with us who play in an oven yes[Music][Music]okayall right oh my godall right you can jiggle themthat’s that’s the main thing rightthat’s what we’re here for that’s that’swhat you’re here forso we’ll go the traditional method rightjust pour some syrup andyeah so a lot of people like the syrupshot especially in slow-mo[Music]it’s gonna be my first time sure beenlooking at the these guys on instagramand everywhere else but this is thefirst time i’m actually gonna try themnow i know what this is such a big viralhint because it really isit touches on everything that’snostalgicabout the pancakes that you had when youwere a kid butit’s elevated in uh i mean cutenessoverload texture it’s pretty greatthank you so much for making two batchesof beautiful fluffy pancakes andyou know i am not taking for granted thefact that i gotmy vip set here in the back of thekitchen and i actually get to try thiswithout having to do a long line no wewon’t tell anybodyi mean you won’t tell anybody right