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Imperial Sugar
Imperial Sugar

Japanese Pancakes

Japanese Pancakes Imperial
Prep Time:
20m
Bake/Cook Time:
12m
Yield:
10 pancakes

Japanese Pancakes start with everything you love about the classic breakfast dish and take it to towering new heights – literally. They are thick, soft, and fluffy pancakes similar to mini souffles. Made with whipped egg whites, Japanese Pancakes have an airy texture and a custard-like flavor. For extra tall Japanese Pancakes, use the ring mold method. But if you don’t have rings, not to worry, Chef Eddy shows you how to make airy pancakes with a cookie scoop.

Ingredients

  • 3 large egg yolks
  • 2 tablespoons milk
  • 2 teaspoons vegetable oil (or olive oil)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup all-purpose flour*
  • 4 large egg whites (no yolk traces)
  • 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon vinegar
  • Maple syrup, as needed
  • Butter, as needed

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Set aside or have handy, a large nonstick pan which has a lid. 
  2. Whisk together egg yolks, milk, oil, vanilla and salt. Add flour and whisk smooth. Mixture will be stiff. Set aside.
  3. In a bowl whip egg whites, sugar and vinegar to medium firm meringue. Set whip aside as you will need it again.
  4. Remove about 1/10 of meringue from bowl and fold into flour mixture until smooth. (Mixture will slowly start to soften)
  5. Re-whip meringue until smooth and creamy. Add another 1/10 of egg whites to above and mix together using a rubber spatula.
  6. Add another 1/10 of meringue and mix more gently until incorporated and batter is starting to look lighter.
  7. Rewhip remaining meringue until creamy and smooth and add to above. Gently fold together using a rubber spatula. It is of high importance that mixture remains as fluffy and light as possible.

Cookie Scoop Method

  1. Drop a few tablespoons oil on a paper towel and rub bottom of pan. Place on low almost medium heat.
  2. Using a 2 tablespoon ice cream scoop, drop batter on preheated pan. Immediately scoop another mound of batter on top of first one.  
  3. Cover pan with lid. After about 3 minutes, lift a pancake with a spatula and if bottom is golden, gently flip it over. Repeat with remaining and cover pan for another 2-3 minutes or until bottom is golden.
  4. Place on serving platter and serve immediately with maple syrup and butter or fruits.

Ring Mold Method

  1. Lightly spray pan with baking spray. Start with 3 ring molds approximately 2 inches high and 3.5 inches in diameter. Either ring with parchment paper or coat in non-stick cooking spray. Set aside.
  2. Place about 3 rings on pan. Turn heat to low.
  3. Using an ice cream scoop fill rings 3/4 full. Cover with lid to cover/seal rings. The pan itself does not have to be covered.   
  4. After about 6-7 minutes, slide a spatula underneath ring/pancake and if bottom is golden, gently flip it over. Cover and heat another 5-6 minutes or until bottom is golden.
  5. Place on serving platter and serve immediately with maple syrup and butter or fruits.
  6. Repeat with remaining batter.
Imperial Sugar Insight

You can find baking rings on Amazon such as these. 

Source URL: https://www.imperialsugar.com/recipes/japanese-pancakes