Fluffy Japanese pancakes

Fluffy Japanese pancakes

About Fluffy Japanese pancakes

Fluffy Japanese pancakes - cross section photo
Fluffy Japanese pancakes – cross section photo

What are fluffy Japanese pancakes?  It is also known as souffle pancakes, and they have more volume than ordinary pancakes.  The texture is very light and fluffy and it melts in your mouth.  Adding plenty of meringue to the batter creates this fluffy volume and texture.

In Japan, pancakes have been booming for the past 10 years, and various types of pancakes have appeared. Around 2015, a souffle pancake shop opened. The peak of the popularity has passed, but the pancakes themselves continue to remain as a staple menu.

Nowadays you can find fluffy pancake recipes on videos and blogs easily.  I also tried various recipes. The pancake quickly withered or I couldn’t turn it over properly and it became messy and failed many times.

I tried it many times and managed to get it right, so I would like to explain some points to make fluffy pancakes.

Recipe tips

Batter

A Japanese fluffy pancake is using soufflé techniques. Gently fold the well-whipped meringue into the batter made from egg yolk. It is very important to make a firm meringue. Then add cornstarch to keep the meringue firm and make the bulge last longer.

If the meringue is hard enough, the batter will not spread and it will retain its shape when placed in a frying pan.

I usually use 2 XL size (70g or more including shells) eggs. If you don’t have XL size, you can make it in 3 M size (around 50 g) eggs. In that case, use 2 egg yolks and 3 egg whites.

Since eggs are essential ingredients for this recipe, I’ll put a link below about eggs nutrition and health benefits, please read it if you like.

How to steam bake in a frying pan

Use a non-stick frying pan, add oil, and spread thinly with a paper towel. This will give pancake a beautiful brown color.

Place the batter so that it is thick and high. You can use a spoon to stack it in 2 to 3 times, but I use a piping bag. If you use a piping bag, you can squeeze it cleanly and high.  Therefore, I recommend using a piping bag.

After placing the batter, reduce the heat to (very) low, add a small amount of water, cover and steam bake for 7 to 10 minutes.

Check if the pancake bottom is golden brown, and if it is golden brown, turn it over.  If not, cook a little longer. Add a small amount of water, cover and steam bake for 7 to 10 minutes. Then, turn off the heat and let it sit for a few minutes. The steam-baking time is an indication, since it depends on the heat, the condition of the frying pan and the batter.

Fluffy Japanese pancakes

Fluffy Japanese pancakes are also known as souffle pancakes. The texture is very light and fluffy. It melts in your mouth.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Pancakes
Cuisine: Japanese
Keyword: Fluffy pancakes, Japanese pancakes, Pancakes, Souffle pancakes
Servings: 3 pancakes
Author: okawarishitene staff

Equipment

  • 1 x frying pan with a lid , 2 x bowls
  • hand mixer

Ingredients

  • 2 XL size eggs or 3 M size eggs If you use 3 M size eggs, use 2 egg yolks and 3 egg whites.
  • 3 tablespoon All purpose flour or cake flour
  • 1/3 teaspoon Baking powder
  • 1 tablespoon Milk
  • a few drops of Vanilla essence
  • 2 tablespoon Superfine granulated sugar for meringue
  • 1.5 tablespoon Cornstarch for meringue
  • 1 teaspoon Vegetable oil
  • 2 tablespoon Water

Instructions

  • Divide the eggs into white and yolk and put each in a bowl.
  • Add flour, baking powder, milk and vanilla essense to a bowl of egg yolk and mix well.
  • To make meringue : beat egg whites with a hand mixer on high speed until large foams form. Add 1 tablespoon sugar and continue beating with high speed until soft peaks form.  Then add the rest of sugar (1 tablespoon) and continue beating until stiff peaks form. Add 1.5 tablespoon cornstarch and beat with low speed until incorporated.
  • Scoop 2-3 tablespoons of meringue, add to the yolk mixture  and mix well to blend.  
  • Add this to the meringue and mix gently with a rubber spatula so as not to crush the foam.
  • When using a piping bag, fold the end of the piping bag and stuff it with the batter.
  • Heat a frying pan over medium heat, add oil, and spread it thinly with a paper towel. When the frying pan is warm, reduce the heat to low.
    Cut the tip of the piping bag and squeeze out to get the height.  If you don't use a piping bag, use a spoon to place the batter.
  • Add 1 tablespoon of water, cover and steam bake for about 7 ~10 minutes.
  • Check the bottom and turn it over if it is browned.  Add 1 tablespoon of water, cover and steam bake for about 7 ~10 minutes. Turn off the heat and let it sit for 2-3 minutes. Serve on a plate, sprinkle with powdered sugar and / or syrup and eat.

Notes

It is also delicious with seasonal fruits and whipped cream.

For those who have never made meringue, It may be a little difficult, but please try it. I think you can get the hang of it if you make it a couple of times.  

For your reference, here is a link to a recipe for crepes made with yeast.  This is also very delicious.

Thank you for reading and Bon Appetit!