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
JAPANESE PANCAKES: SOUFFLé PANCAKE RECIPE
Want fluffy Japanese pancakes but can't fly to Tokyo? This recipe is for you!
Provided by Stephanie
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Whisk the egg yolk with 1 tablespoon of sugar until pale and frothy. Mix the milk in batches. Sift the flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.
- Whip the egg whites with the cream of tartar until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
- Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.
- Heat up a large non stick frying (with a lid) pan over low heat. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film. Using an ice cream scoop or measuring cup, scoop the batter onto the pan. Unless you have a very large pan with a lid, it's probably best to make these two or even one to a pan. Scoop the batter onto the pan, cover and cook for 4-5 minutes. If you have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes, use that on the lowest setting.
- Remove the lid and add some more batter on top of each pancake. Cover and continue to cook for 4-5 more minutes. Lift the lid and use a spatula to gently peek under the pancake. The pancake should release easily - don't force it.
- If you still have any batter left, pile it on top of the pancakes and then gently flip. Cover and cook for 5-6 minutes. The pancakes will grow even taller and fluffier when they're done.
- Once the pancakes are golden and cooked through, gently remove and serve on a plate with powdered sugar, butter, whipped cream, and maple syrup. Enjoy immediately!
Nutrition Facts : Calories 303 kcal, Carbohydrate 51.3 g, Protein 13.3 g, Fat 5.5 g, SaturatedFat 2 g, Cholesterol 212 mg, Sodium 91 mg, Fiber 0.7 g, Sugar 32 g, ServingSize 1 serving
DOWN HOME PANCAKES
This recipe was found in the As You Like It Cookbook, 2001 along with its vegan counterpart! We find them very satisfying when topped with a simple, not too sweet, homemade fruit sauce like blueberries!
Provided by Sydney Mike
Categories < 15 Mins
Time 13m
Yield 8 pancakes, 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda & salt, then set aside.
- In another mixing bowl, whisk together the water, milk, egg, maple syrup & butter, blending well.
- Pour wet ingredients into the flour mixture, & mix together with a wooden spoon.
- Heat the oil in a large frying pan over medium heat.
- For each pancake, pour 1/2 cup of batter into the frying pan & spread into a 4-inch circle, then cook about 1 1/2 minutes, or until the tops are bubbly & the edges are dry.
- Using a spatula, turn the pancakes over & cook for another minute, or until the bottoms are golden brown.
- Serve hot with the topping of your choice.
Nutrition Facts : Calories 714.5, Fat 28, SaturatedFat 8, Cholesterol 109.9, Sodium 1055.3, Carbohydrate 101.5, Fiber 11, Sugar 7.3, Protein 20.8
JAPANESE SOUFFLé PANCAKES
Japanese soufflé pancakes start with the same ingredients as American varieties - namely, eggs, flour and milk - but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.
Provided by Daniela Galarza
Categories breakfast, pancakes
Time 30m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.
- Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.
- Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.
- Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.
- Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.
- Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.
- Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners' sugar, whipped cream and berries, if desired.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 101 milligrams, Sugar 10 grams, TransFat 0 grams
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