Japanese pancakes

These japanese pancakes or souffle pancakes as they are also known, are wonderful. You may have seen them on social media for sure. They are those thick and fluffy pancakes or hot cakes that feel like jello.

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They are supposed to be traditional in Japan, as street food. They have suddenly become famous all over internet, on all social platforms, because they look so good, fluffy and fun. Their texture is really soft, and airy, and have a neutral flavor to them, which makes them great to eat with some toppings on top.

This pancake recipe is the fluffiest of them all. It is the ultimate brunch or breakfast recipe, or even as a dessert, because they are sweet and really filling.

Homemade japanese pancakes

You can add whatever you want on top. Some butter, honey, maple syrup, whipped cream, all types of fruits, condensed milk, chocolate syrup, cream cheese, peanut butter, some pieces of cookies, dulce de leche, etc.

You do need to be really careful when cooking them because they are delicate because of all the air inside, but it is part of their charm.

How to make japanese pancakes

Most people use a big round cookie cutter to make these pancakes, this way it is much easier to make them be pretty and smooth, and you will get them right every single time. If you want to make these just place the cookie cutter on the pan and pour the batter in the cookie cutter to then let it cook while still there. Make sure to spread some butter in the cookie cutter inside walls.

We make them without the round cookie cutter and that’s why they are irregular and imperfect, but that is also charming. It somehow makes them look more appetizing.

If you like this recipe, you have to go see our classic hot cakes.

Japanese pancakes
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Breakfast, Dessert
Cuisine: Japanese
Servings: 6
Ingredients
For the batter:
  • 4 eggs, big
  • 3 tbsp (45 ml) whole milk
  • 1/2 tsp (2.5 ml) vanilla extract
  • 1/2 C (65 gr) flour (preferably specialized flour for cakes or pastries)
  • 1 tsp (7 gr) baking powder
  • 4 tbsp (60 gr) granulated white sugar
  • 1 pinch salt
To finish:
  • 2 tbsp (30 gr) unsalted butter, to cook
  • 4 tbsp (60 ml) water, to create vapor in the pan
  • whipped cream, berries, honey, etc. for decorating
Instructions
  1. Separate the eggs and placce the egg whites in a medium size clean bowl, and the egg yolks in another medium bowl. Cover the egg whites bowl with some kitchen plastic wrap and put them in the freezer for 15 minutes.

  2. Add in the milk and vanilla into the egg yolks bowl, and mix using a hand whisk for 1 minute until it turns fluffier and it is all well integrated.

  3. Sift together the flour and baking powder in the same egg whites bowl, and beat for 30 minutes with a hand whisk to combine.

  4. Take the egg whites out of the freezer and beat them with an electric mixer for 1 minute until they start to get fluffier.

  5. Add in the sugar and salt to the egg whites little by little and mix until they start forming soft peaks for about 2 more minutes.

  6. Place a big pan on the stove with a lid over medium heat so it starts to heat up. Plus, add in a third of the beaten egg whites to the egg yolks mixture and integrate using a rubber spatula.

  7. Repeat this process twice more until all the egg whites are combined with the egg yolks. This process has to be made really carefully for the mixture not to deflate.

  8. To cook the pancakes you will first cook half of the batter, meaning three pancakes, and each one will take about 4 tbsp in total.

  9. Put about half of the butter on the pan to grease and then 3 tbsp of the mixture separately (for the three pancakes). Almost inmediately add another tbsp of batter to each pancake, trying to make them tall.

  10. By nowm the surface of the pancakes will look a little dry, and this is the moment to add another tbsp of batter to each pancake. Add one water tbsp into the pan (on the empty space) to keep the pancakes moist, put the lid on and let them cook for 6-7 minutes.

  11. When 2 minutes of cooking have passed, take off the lid and add another tbsp of batter trying to make tall pancakes rather than bigger on the sides. If the water has evaporated, add some more and put the lid back on again to complete the cooking time.

  12. After the 6-7 minutes, carefully flip the panackes. If it feels like it is stuck wait a bit more until they feel firmer. Add another spoonful of water, cover with the lid and cook for 4-5 minutes at low temperature this time.

  13. Once the pancakes are golden brown, take them off the heat and repeat this process with the remaining pancakes.

  14. Serve the pancakes with some whipped cream, berries, honey or however you like them.

Japanese pancakes

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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