Who could have thought pancakes could be soooo fluffy? We just found out! Did you know that there are over 50 kinds of pancake varieties in the US alone? Guess how many types of pancakes there are in the world!
But out of all the pancakes, there is one kind that stands out the most. Yes, you guessed it, Japanese pancakes! Japanese pancakes, also known as Okonomiyaki, is one of the fluffiest pancakes ever. We are talking about the sweet ones here, there are savoury pancakes as well, but they are not fluffy.
Our Food recipe blog has several pancake recipes, But the question is, can you make Japanese pancakes at home? Of course, you can! Here is the perfect Japanese fluffy pancakes recipe.
- 1 & 1/2 cups all-purpose flour (see Cook’s Note)
- 3 tablespoons confectioners’ sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 & 1/4 cups milk
- 4 tablespoons unsalted butter, melted and cooled, plus more for serving
- 1/2 teaspoon pure vanilla extract
- 1 large egg yolk plus 3 large egg whites
- 1/4 teaspoon cream of tartar
- Nonstick cooking spray
- Maple syrup, for serving
- 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 moulds with nonstick cooking spray.
- Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring moulds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mould about halfway).
- Cover the skillet with the lid and cook until the batter rises to the tops of the ring moulds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula.
- Grasp the sides of the ring moulds 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 mould. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
- Lightly spray the ring moulds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.
Now you know how to make the perfect Japanese souffle pancakes!
Pancakes have also now become a daily part of Indian breakfasts as well. From cafes, diners to restaurants, this is always on the menu! In case you have been missing out on them, here is your chance to make them at home! Bonus Tip – You can use all the maple syrup you want!