Pancakes Recipes

Japanese Style Pancakes – The easy way

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Dad has made a lot of pancakes in his days. Pancakes are one of the kiddo’s all time favorite foods. So, when dad saw these “Japanese Style” pancakes popping up everywhere he had to see what all they hype was about. You may be asking “What is a Japanese pancake”? The big difference between these pancakes and run of the mill “American Style” pancakes is that they are spongier, jiggly even.

This is due to the use of egg whites that are whipped with sugar to form a meringue. Using the meringue in the batter makes them a mix between a pancake and a soufflé. Dad stopped using pre-made pancake mix a long time ago, so this was not much more work than his regular pancake recipe.

• Food Rings
• Electric Griddle
• Electric Mixer
• Spatula
• 2 Mixing Bowls
• 3/4 cup All Purpose Flour
• 1 tbsp All Purpose Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 3/4 cup Sugar
• 2 Large Eggs
• 1 tsp Vanilla Extract
• 1/4 tsp Lemon Juice
• 1/4 Cup Milk (2% or Whole)
• 1 Can Cooking Spray
• 1 tbsp Vegetable Oil
1. Separate the egg yolks and whites into two separate containers. Put the egg whites in the freezer while you prep.
2. Sift all of the flour over a large mixing bowl.
3. Add the baking powder and baking soda and mix with a whisk.
4. Take the egg whites out of the freezer and place them in separate large mixing bowl. Add in 1/4 of the sugar and beat with an electric mixer. Gradually add in the remaining sugar and whip until stiff peaks form. It takes about 2-3 minutes. This will form a meringue.
5. Add the vanilla, lemon juice, egg yolks and milk to the bowl with the dry ingredients. Using a whisk mix until you get a nice smooth batter. If the batter is thick add a little extra milk until you get a cake like batter.
6. Gently add in the meringue to the batter. Mix lightly using the whisk until it is all incorporated.
7. Let the batter sit for at least 10 minutes for the baking powder and baking soda to react. This will give you a spongier pancake.
8. Preheat an electric griddle to 300 degrees or set a non stick pan over medium heat.
9. Add a little bit of vegetable oil to the cooking surface and place a 2 inch by 2.75 inch “food ring” on top of it.
10. Spray the inside of the ring with some cooking spray and pour in your batter.
11. If making 1/4 inch pancakes let them cook for 2 minutes, if cooking thicker 1/2 inch pancakes let them cook for 5 minutes.
12. Remove the ring with tongs (the ring will be hot) and then flip the pancake. Cook an additional 2 minutes for 1/4 inch pancakes and 2.5 minutes for 1/2 inch pancakes.
13. For best results serve immediately.

Original of the video here

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Video Transcription

[Music]to make these Japanese pancakes thefirst step is to separate the yolks fromthe whites the easiest way for me to dothis is I put it in my handand then I let the yoke sit on top andthe white run through my fingertipssometimes it takes a little bit moreeffort but usually this is a pretty goodway to do it and we need two egg whitesto make this workonce you’ve separated your egg whites goahead and stick them in the freezerwhile you’re doing the rest maybe tenminutes just helps them whip that betterthe next thing you need to do is youneed to sift your flour this is threequarter cups and one tablespoon of flourand I’m just using a little sifter Ihave and this just helps with gettingthe consistency perfect for the batterspeaking of the batter we need bakingpowder and baking soda both of them andyou’re just gonna go ahead and mix thisupnow we take our egg whites back out ofthe freezer put them in a fresh bowl andyou’re gonna go ahead and whip thesewith a hand blender until they startforming stiff peaks you’re making ameringue here it’s almost like making awhipped cream if you’ve ever done thatbefore so just keep adding sugar andwhipping sugar and whipping until likeyou get these nice stiff peaks it looksalmost like a fluffy cloud for me ittook about two to three minutes to getit whip to the perfect consistency[Music]now that we have everything pretty muchready to go let’s finish off our batterwe need some vanilla extra bit of lemonjuice our two egg yolksand some milk I originally started withabout a half a cup of milk and I wantedto just go ahead and gradually add inmilk until I got to the rightconsistency it ended up being about aquarter of a cup of milk total used[Music]you’re looking for a very smooth batterthink of it as the consistency of like acake batter once you have it to thatconsistency you’re gonna go ahead andstart adding in your whipped egg whitesbut do it really gently just slowly stirit in because you don’t want to break upall those peaks and all the work you didin to creating the meringue by justbreaking them as you whip it to hard sojust gently kind of fold it in use thewhisk it works better to incorporateeverything then using the spatula nowyou want to let this batter sit forabout 10 minutes to let the bakingpowder baking soda and the lemon juicekind of do their thing while we’re doingthat we’re gonna preheat a skillet orpan to about 300 degrees normally I gohigher heat for pancakes because theseare so thick you need a little bit lowerheat so this is instructions if you wantto make a quarter inch tall pancakethey’re a little bit easier to make themthe big instagraming style ones I havethese egg rings that I used they’restainless steel and I spray them withPam then I add in about quarter of aninch of batter and you just let it cooktakes about two minutes or so until it’sready to be able to pull the ring offand give them a flipas you can see I’m pulling the ring offwith some tongs because that big ringgets hot be careful now just give it aflipcrispy Brown deliciousness give it twominutes on the other side and yourJapanese pancake is done so let’s sayyou want to make the Instagram ones alittle bit thicker taller versions sothese you go ahead and spray with panagain now add in the extra batter toabout half an inch tall might even be aninch now that I look at it but you gotto wait five minutesfor these to cook on the one side beforeyou can pull the ring off you’ll knowthat the ring is ready to pull once itstarts like separating as you shake itand the longer you let it go the longerand less of that drip you’re gonna havethat it happen on that first one whatyou want to do is after you flip theseif you’re looking for pretty pancakesyou should just trim them a little it’sreally easy to do so after they’vecooked for that first five minutes givethem a flip[Music]and let them cook on the second side foronly about two and a half minutesbecause they’re pretty much almostcooked through and agency I’m justgiving it a little trim here to make ita little bit prettier pancake for thephoto and that’s it these are Japanesestyle pancakes they’re fluffy they arespringy it’s almost like a sponge cakebut they taste like pancakesthey are delicious this is the onlypancake that my family will let me cookthem down for more recipes and videosvisit dad got this dot-combe sure you don’t miss anythingbe sure to LIKE subscribe and hit thedamn towni double-dog dare you come on you haveto do it it was a double dog dare I meanthose are the rules

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