Fluffly Japanese Pancakes

These fluffy Japanese Pancakes are like nothing you have ever had. They are tall, custardy, and they actually jiggle.

Course Breakfast, Dessert, Japnese Cuisine, Souffle

Cuisine Japanese

Keyword Apple Dessert, Japanese fluffy pancakes, Pancakes, Souffle

Prep Time 1

Cook Time 25

Servings servings

Calories 417kcal

Author Janine Waite

Prepare the rings by covering the inside with Crisco. Measure and cut parchment paper to fit inside the rings. Place the paper against the inner part of the rings. You may need to add more Crisco to get the paper not to stick.
Place a Silpat mat on the cookie sheet.
Place prepared rings on the Silpat.
Measure all ingredients with the food scale and place them in bowls.

Place egg yolks, flour, vanilla extract, and milk in a large bowl. Mix well with a whisk.
Add room temperature melted butter to the egg yolk mixture.
Next mix in the baking powder.
Set mixture aside.

Place egg whites in a mixer, and with the whisk attachment, start slowly stirring.
Once the egg white begins to foam, add the sugar mixture to the whites. Now increase the mixer speed to high. Beat until the whites form stiff peaks.
You'll know the peaks are stiff when you turn the bowl upside down, and the egg whites stay in the bowl and don't move.

Mix ⅓ of the meringue (stiff egg whites) with the paste. Mix thoroughly.
Add the next ⅓ of the egg whites to the mixture. Then fold in the final ⅓ to the paste.

Add batter to a large pastry bag. Make sure to tie or clamp off the bottom, so the batter doesn't flow out the end.
Also, no need to use a pastry tip with your bag. The hole in the bag with be fine.

Add batter to the rings. Have another person hold the bottom of the bag so the batter won't come out. They can regulate how much batter goes into the rings.
Fill the rings ⅔ full. These fluffy pancakes will rise quite a bit, so don't be tempted to fill them beyond the ⅔ level.

Bake at 350° for 20 minutes. When the tops are brown, take the tray out of the oven.
Remove any excess cooked batter that leaked out.
Use oven gloves, flip the pancake rings and the pancake and place them on the Silpat mat.
Return the flipped pancakes to the oven and bake for another 5 minutes.
When the pancakes are done, remove them from the oven and run a thin knife along the inside edges. This will release the parchment from the mold. Take off the rings from the pancakes.
Remove the parchment from the pancakes and serve immediately.