Best 4 Fluffy Japanese Pancakes Recipes
**Japanese Pancakes: A Journey Through Pillowy Softness and Sweet Delights**
Japanese pancakes, also known as "hottokeki," are a delightful treat that combines the fluffy texture of soufflé pancakes with the sweet and savory flavors of traditional Japanese ingredients. These pancakes are characterized by their jiggly, cloud-like texture and are often served with a variety of toppings, such as fresh fruit, whipped cream, and maple syrup. This article presents a collection of Japanese pancake recipes that cater to various dietary preferences and taste buds. From classic fluffy pancakes to vegan and gluten-free options, these recipes offer a culinary adventure like no other. Whether you're a seasoned pancake enthusiast or a curious explorer of Japanese cuisine, this article is your ultimate guide to creating the perfect Japanese pancakes at home.
FLUFFY JAPANESE PANCAKES
These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
- Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
- Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
- Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
- Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.
FLUFFY JAPANESE PANCAKES RECIPE BY TASTY
Here's what you need: egg yolks, sugar, milk, pancake mix, egg whites, butter, syrup, assorted berry
Provided by Alvin Zhou
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
- In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
- Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
- Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
- Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
- Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
- Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
- Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 16 grams, Sugar 18 grams
FLUFFY JAPANESE PANCAKES
Fluffy Japanese pancakes. These impressively tall pancakes are great with maple syrup!
Provided by Kelsey Kirk
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
- Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
- Mix flour, sugar, baking powder, and baking soda in a bowl.
- Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
- Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
- Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 26.4 g, Cholesterol 63.3 mg, Fat 7.6 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.3 g, Sodium 299.6 mg, Sugar 8.3 g
SUPER FLUFFY GLUTEN-FREE JAPANESE SOUFFLE PANCAKES
Wiggly, jiggly, light, and fluffy pancake fun! More of a souffle than a pancake, these gluten-free souffle pancakes are just as scrumptious and more nutritious than those made with classic refined white flour. Season these heavenly treats with cinnamon, nutmeg, or even grated citrus zest. Variations for a classic batter and a grain-free, low-carb batter are shown below.
Provided by Edible Times
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.
- Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.
- Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.
- Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 20.7 g, Cholesterol 103 mg, Fat 4.3 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 1.1 g, Sodium 175 mg, Sugar 14.2 g
Tips:
- Use fresh buttermilk for the fluffiest pancakes.
- Do not overmix the batter; overmixing will result in tough pancakes.
- Allow the batter to rest for at least 5 minutes before cooking; this will allow the baking powder to activate.
- Cook the pancakes over medium heat; high heat will cause the pancakes to burn before they are cooked through.
- Cook the pancakes until bubbles form around the edges and the tops are covered in small holes.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.
Conclusion:
Japanese pancakes are a delicious and versatile breakfast or brunch dish. They are light and fluffy, with a slightly sweet flavor. Japanese pancakes can be served with a variety of toppings, making them a customizable meal that can be enjoyed by people of all ages. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will help you create perfect Japanese pancakes every time.
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