Japanese pancakes are a popular breakfast and dessert treat that have gained worldwide recognition for their unique texture and flavor. Unlike their American counterparts, which are often thin and crispy, Japanese pancakes are thick, fluffy, and have a delicate, almost cloud-like consistency. This distinctive character is achieved through a specific batter composition and cooking technique. In this guide, we’ll explore the art of making Japanese pancakes.
INGREDIENTS
Yolk Mixture
- 1 egg yolk (18g)
- 1 tablespoon sugar (12g)
- 2 tablespoons milk (30g)
- 3 tablespoons flour (30g)
- 1/4 teaspoon baking powder (1g)
White Mixture
- 2 large egg whites (60g)
- 1/8 teaspoon cream of tartar (0.4g)
- 1.5 tablespoons sugar (18g)
INSTRUCTIONS
- Prepare the Yolk Mixture: In a bowl, whisk the egg yolk with 1 tablespoon of sugar until it becomes pale and frothy. Gradually mix in the milk. Sift the flour and baking powder over the yolk mixture and whisk until well combined.
- Whip the Egg Whites: In a separate bowl, whip the egg whites with the cream of tartar until frothy and pale. Gradually add the remaining sugar, continuing to whip until you achieve a glossy meringue that holds stiff peaks, being careful not to over-whip.
- Combine Mixtures: Take one-third of the whipped egg whites and gently whisk it into the yolk mixture until fully incorporated. Then add half of the remaining egg whites and carefully fold it into the yolk batter. Finally, transfer the yolk mixture to the bowl of remaining egg whites and gently fold them together using a spatula.
- Cook the Pancakes: Heat a large non-stick frying pan (with a lid) over low heat and lightly brush it with oil using a paper towel, creating a very thin layer. Using an ice cream scoop or measuring cup, place scoops of the batter onto the pan. It’s best to cook one or two pancakes at a time unless you have a large pan with a lid. Cover the pan and cook for 4-5 minutes. If you have a crepe maker or griddle that can be covered without touching the pancakes, set it to the lowest setting.
- Add More Batter: Remove the lid and add additional batter on top of each pancake. Cover the pan again and continue cooking for another 4-5 minutes. Carefully lift the lid and use a spatula to check if the pancakes release easily; don’t force them.
- Finish Cooking: If there’s leftover batter, pile it on top of the pancakes, gently flip them, cover, and cook for an additional 5-6 minutes. The pancakes will rise and become even fluffier.
- Serve: Once the pancakes are golden and cooked through, gently remove them from the pan and serve on a plate. Top with powdered sugar, butter, whipped cream, and maple syrup. Enjoy immediately!
Notes
This recipe makes one batch of pancakes, but you can double it as long as your meringue is whipped correctly. In Japan, they often prepare the pancake batter in advance, so it should hold well.
