>

Fluffy Japanese Pancakes Recipe

by

Welcome to our culinary journey where we unravel the secrets behind making the fluffiest Japanese pancakes. These pancakes, known for their cloud-like texture and heavenly taste, are a breakfast delight that you must try. In this blog post, we will walk you through the step-by-step process of making these pancakes, along with some useful tips and FAQs to ensure your pancake-making experience is smooth and enjoyable.

Ingredients:

  • 2 eggs, separated (1 yolk leftover, can be frozen for another recipe)
  • 25g natural full-fat yogurt
  • 70g whole milk
  • 70g plain flour
  • ΒΌ tsp vanilla extract
  • 13g unsalted butter
  • 25g caster sugar
  • Vegetable oil or spray oil, for frying
  • Optional toppings: butter, maple syrup, honey, berries, or whipped cream

Method:

Step 1: Prepare Egg Whites

  1. Put the two egg whites into a small bowl and freeze for 10 minutes until they start to freeze at the edges.

Step 2: Mix Wet Ingredients

  1. In a medium bowl, combine one of the egg yolks with the yogurt and milk. Mix well.
  2. Sift in the flour and whisk until it resembles a runny custard.
  3. Add the vanilla extract and mix. Place this bowl on top of a larger bowl filled with ice to keep the batter cold.

Step 3: Incorporate Butter

  1. Melt the butter in a pan over low heat. Pour the melted butter into the flour mixture, whisking lightly until just combined.

Step 4: Whisk Egg Whites

  1. Remove the egg whites from the freezer. In a stand mixer, whisk them briefly, then gradually add the sugar.
  2. Continue whisking for about 3 minutes until a fluffy meringue forms.
  3. Gently fold the meringue into the flour mixture using a large metal spoon or spatula until fully incorporated. Avoid over-mixing.

Step 5: Cook Pancakes

  1. Heat a drizzle of oil or spray oil in a large lidded frying pan over low-medium heat. Wipe out the excess oil with kitchen paper.
  2. Spoon the batter into a piping bag with a 1.5cm hole cut off the tip.
  3. Pipe a circle into the hot frying pan, then pipe concentric circles on top until the pancake is about 5-8cm high.
  4. Cover with the lid and cook for 3 minutes, then carefully flip over and cook for another 3 minutes. Repeat with the remaining batter.

Step 6: Serve

  1. Divide the cooked pancakes between plates and serve with your favorite toppings such as butter, maple syrup, honey, berries, or whipped cream.

FAQs:

1. What makes Japanese pancakes so fluffy? Japanese pancakes are fluffy due to the meringue made from whipped egg whites, which are carefully folded into the batter, creating a light and airy texture.

2. Can I make Japanese pancakes without a piping bag? Yes, you can use a spoon to shape the batter into a tall, circular mound in the pan, although using a piping bag helps achieve a more uniform height and shape.

3. Why do I need to freeze the egg whites? Freezing the egg whites for a short time helps in creating a more stable and fluffy meringue, which contributes to the fluffiness of the pancakes.

4. Can I use other types of flour? While plain flour is recommended for the best texture, you can experiment with other types of flour, keeping in mind that the texture and fluffiness may vary.

5. How do I store leftover pancakes? Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a microwave or a warm pan before serving.

Conclusion: Fluffy Japanese pancakes are a delightful treat that can elevate your breakfast or brunch experience. With this detailed recipe and the included tips, you’re well on your way to making perfect pancakes that are sure to impress. Happy cooking!