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Fluffly Japanese pancake recipe
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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 hour
Cook Time 25 minutes
Servings 6 servings
Calories 417kcal
Author Janine Waite

Equipment

  • Ring Molds
  • Oven Gloves
  • Pastry Bag
  • Food Scale

Ingredients

Sugar Mixture

  • 152 grams sugar
  • 72 grams water

Paste

  • 4 egg yolks
  • 150 grams all-purpose flour
  • 4 tsp baking powder
  • 4 tsp Vanilla Extract
  • ½ cup butter melted and room temperature
  • ½ cup milk

Meringue

  • 12 egg whites

Prepping Molds

  • Crisco

Instructions

Prep

  • 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 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.

Paste

  • 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.

Meringue

  • 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 Meringue with Paste

  • 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.

Fill Pasty Bags

  • 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.

Fill Baking Rings

  • 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

  • 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.
  • Turn the ring upside down and loosen the pancake from the metal mold.
  • Use oven gloves and flip the pancake rings 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.

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 48g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 253mg | Potassium: 443mg | Fiber: 1g | Sugar: 27g | Vitamin A: 679IU | Calcium: 167mg | Iron: 2mg