How to make Japanese Pancakes
Who likes pancakes?! Me too. Saturdays should definitely be set aside for pancake breakfasts with friends or family. Or any day for that matter. Today I want to share with you a recipe that will blow your socks off.
Recently one of our friends went on a trip to Japan. This is the second year she has gone and while there someone suggested to order some Japanese pancakes. Out came three puffy pancakes on a plate along with some coffee. After her return she told Brad and I that we had to find a way to try these pancakes because they were game changers!
So here we are. Several weeks later figuring out how to make Japanese styled pancakes. Though the recipe is a little more difficult than normal pancakes, it sure is worth it! This recipe makes approximately 8-9 pancakes, but 2-3 is plenty as a serving. They were so tasty that Brad and I ended up eating 4 each and needed to take a nap within a couple hours. So make sure you go easy on these delicious cakes.
Before we begin the recipe, let's check out some fun facts about Japan and it's culture!
Did you know Japan is made up of 6,852 islands?
The trains can get so crowded that railway employees have to push people into the train cars
You can find clear coffee latte's in vending machines (yes, CLEAR coffee!)
Make sure to read the directions all the way through before starting the recipe so that you are familiar with the steps! You will also need 3in ring molds, but you can use other sizes as well. I did not have three 3in ring molds, so I used a 2in., 3in., and 4in. ring mold when cooking the pancakes.
1 1/2 cups all purpose flour*
3 tbsp confectioners sugar
2 tsp baking powder
1/2 tsp salt
4 tbsp butter, melted, but cooled. For dairy free folks, just use dairy free butter. *have additional for serving*
1/2 tsp vanilla extract
1 cup almond milk, warmed*
1/4 cup coconut oil, melted*
1 large egg yolk, 3 large egg whites
1/4 tsp cream of tartar
non-stick cooking spray
1. Whisk together the flour, confectioners' sugar, baking powder, and salt in large bowl. If using a cast iron skillet, go ahead and start heating on low.
2. In another bowl, whisk the almond milk and coconut oil together until blended. You can also use regular milk in place of the almond milk and coconut oil. (I eat dairy free, so I tested the recipe without regular milk.) Mix milk with melted butter, vanilla and 1 egg yolk.
3. In a small bowl, beat the 3 egg whites + cream of tartar, by hand 4 minutes or with electric mixer on medium high speed for 2 minutes. Stiff peaks are the goal.
4. Stir milk mixture with flour mixture until combined. Some lumps are fine! Slowly fold in the egg white mixture, careful to not over mix.
5. Set three ring molds in a pan on medium-low heat and lightly spray with non-stick cooking spray. I prefer to use a cast iron skillet for this.
6. Fill the ring molds, each about halfway with batter. Cover the pan with a lid and let cook for about 5 minutes. The batter will begin to rise. Carefully flip the ring molds with a spatula and fork to stabilize. Cook another 5 minutes.
7. Transfer to plate and serve with melted butter poured overtop along with some syrup. Serve warm!
8. Continue steps 6-7 until batter is gone. You should be able to make about 8-9 pancakes.
*Special thanks to Food Network (food network.com) for the recipe I was able to base this on.*