Fluffy Japanese Pancake Recipe Without Cream of Tartar
Are you guilty of failing multiple times before getting a knack for fluffy Japanese pancake recipe? Believe me, you aren’t alone. It’s an art, not everybody can pull it off. I’ve been obsessed with these cloudy-soft giant fluffy pancakes that just melt in your mouth.
I once made it with my bestie in my first attempt although she’s pretty great baker but that was a disaster. She is an Aries who believes more in manual power than devices much to my dismay. (SMH literally!)
She tried becoming macho and started beating eggs with a hand whisk because our beater wasn’t working and the attempt to make these giggly pancakes failed miserably. But the obsession didn’t die down because the Tokyo version of pancakes isn’t hard to find in the cafe nearby. I tried every restaurant near me; all were worth the hype with the right amount of airiness, light, and delicious taste.
Making it at home is nice but seeing it in the restaurants being made is equally nice besides eating. You get to see the bakers expertly shape, bake, and plate it up. You may find it compelling, but it’s kind of creepy because if I consider myself in their place, I’ll get awkward and super clumsy.
I was even anxious when I tried it in the sanctuary of my home. NGL, it took too much strength until it came out the way I wanted.
Buckle up with me to learn my authentic Japanese pancake recipe, why you’ll love it, its ingredient profile, and some variation ideas.
What You Need To Know About Japanese Pancake Recipe?
You must be familiar with popular souffle pancakes; it’s made in the typical Japanese souffle style. However, you may certainly find variations in toppings but the basic technique remains the same. These pancakes are entirely dependent upon eggs, the whites and yolks are separated.
Egg whites are whipped thoroughly with sugar and a fluffy meringue is made just like in chiffon cakes. The stiff peaks start to foam, and these air bubbles which are entrapped, make our pancakes fluffy.
The rest of the batter containing yolk is mixed into meringue. It’s prepared by adding a little steam over the pan. The texture is soft, jiggly, and fluffy, and it tastes like you are eating a sweet-tasting cloud with a drizzle of butter and syrup.
Why You Might Be Crazy for a Japanese Pancake Recipe?
Not just in Japan, but even in America, pancakes are a comfort food. Growing up, my childhood memories revolved around the dining table to munch on delicious pancakes, my mother would stack over on my plate and drizzle generous amounts of honey on top. It’s best because,
- It requires minimal ingredients and less time to make it through by a convenient recipe.
- These are cloudy, soft, and airy even you will feel air bubbles popping out when you cut them.
- Japanese pancake recipes allow versatility in toppings. Like the apple flapjacks, usually fresh fruits, whipped cream, syrups, and even nuts are served.
Ingredients In Japanese Pancake Recipe
Japanese pancake recipe can be made quickly if you have all the ingredients already stocked up in your pantry. What are these ingredients?
Sugar: The natural sweetener, but if you want to skip on it and make sugar-free souffle pancakes, no worries add Swerve instead of sugar.
Eggs: Our hero ingredient! It makes up the bulk of our souffle pancakes, however it’s recommended that you use room-temperature eggs.
Flour: Just a small amount of flour will hold up the pancake’s shape, but for keto pancakes, use almond flour.
Milk: Milk brings smoothness to our batter.
Baking Powder: It’s the leavening agent, which makes the pancakes fluffy and leavened.
Lemon Juice: It acts as a stabilizer, which helps our egg whites to whip up better.
The rest of the ingredients include the additional toppings you will add, feel free to choose any of your favourite.
Do Your Japanese Pancakes Deflate?
Are you seeking a troubleshooting hack to prevent your pancakes from getting deflated? You aren’t alone, it’s the most common situation people encounter while trying souffle pancakes.
But do you think it’s normal? Sorry to burst the bubble, but it isn’t; as you will be adding leavening agents, your pancakes must stand taller.
But still, sometimes it becomes hard to get the desired fluff; how can you prevent deflation?
Less beating or excessively beating the egg whites causes collapsing, so make sure air bubbles are created in the batter.
The stove must not be overly heated, as the pancakes may get brown but will be undercooked from within. Properly cooked soufflé pancakes will hold their structure for 10-15 minutes until warm.
What You Can Add On Japanese Pancakes?
I’m an old school, I love serving my Japanese pancake recipe with maple syrup and butter. But monotony hardly fancies me, so I bring forth several topping ideas for the Japanese pancakes recipe which changes the recipe altogether somehow.
- Serve along with whipped cream; add half a cup of heavy whipping cream with some icing sugar, and whip until soft peaks are formed.
- The unbeatable match of souffle pancakes with cream cheesecake. You need heavy whipping cream, mascarpone, cream, icing sugar and you are sorted.
- You can top up this Japanese pancake recipe with maple butter for which you require 1 part maple syrup and 2 parts butter.
- Another divine mat ch is to top up these pillowy pancakes with tiramisu, for which you require mascarpone, espresso, and cocoa powder.
- Serve along with caramelised bananas, Nutella and some roasted nuts.
- You can even top up with sliced strawberries, strawberry jam and some whipped cream.
- Ad matcha whipped cream as the best add-on which enhances the overall flavour of these soufflé pancakes.
No need to be stringent, add as many toppings as you may like. You can shave some chocolate on top or serve along with cookies.
Can You Store a Japanese Pancake Recipe?
I’m not particularly in favour of storing Japanese pancakes, it tastes perfect when freshly served. But if you got leftovers, transfer them into an airtight container and refrigerate for 2 days.
To reheat your pancakes, put them into an oven heated at 200⁰F and warm slowly.
Note: Never freeze your Japanese pancakes as they don’t thaw well.
FAQs on Japanese Pancake Recipe
There’s a difference in texture, American traditional pancakes are simply deflated mounds which are browned, while Japanese pancakes have souffle qualities that make the texture light, airy and pillowy soft.
Yes, these are comparatively light, digestible, melts in your mouth and contains less amount of fat. These are often served with fresh fruits adding an extra portion of fibre as well.
How to Make Fluffy Japanese Pancake Recipe?
Japanese Pancake Recipe
Course: Breakfast, Snacks, DessertCuisine: JapaneseDifficulty: Medium1
servings15
minutes15
minutes168
kcal15
minutes45
minutesThese pillowy Japanese pancakes taste delicious and literally melts in the mouth. You can serve along with freshly cut fruits and homemade whipped cream.
Ingredients
- For Pancakes Batter
1½ tablespoon whole milk
2 large eggs
¼ cup cake flour
2 tablespoons sugar
½ teaspoon baking powder
1 tablespoon vegetable oil
¼ teaspoon pure vanilla extract
½ teaspoon lemon juice
- For Whipped Cream
1½ tablespoon sugar
½ cup heavy cream
- For the Toppings
1 tablespoon table sugar
Maple syrup
Fresh fruits (i.e., berries, strawberries, bananas, etc.)
Directions
- Prepare the Whipped Cream
- Take a large bowl and add ice cubes into it to make freezing water. Put another medium bowl within that large one, add heavy cream and sugar to keep it cold.
- Whisk the mixture on high speed, make sure the mixture is firm and soft instead of runny and firm peaks form. Keep it chilled until your pancakes are ready.
- Prepare the Batter
- Separate two large eggs, the egg whites and yolks into two separate bowls. Put the egg white in a bowl in the freezer to make perfect meringue afterwards.
- Now add whole milk and vanilla extract to the egg yolks using a hand whisk until frothy and thick.
- Add cake flour and baking powder into it after proper sifting.
- Set aside after thorough mixing, but avoid over-mixing it.
- Prepare the Meringue
- Now take out the bowl with egg white we were freezing. The egg whites will be half frozen, start beating using a hand whisk.
- When it becomes frothy and translucent, add 2 tablespoons of sugar. Make sure to add one-third part of it initially and then gradually add.
- Increase the speed of whisk until stiff peaks start to form. It will take about 2 minutes. Scrape the surface with spatula while whisking to get a homogenous meringue.
- Your meringue when properly made has a glossy texture, and will hold its firm peaks.
- Prepare the pan on lowest heat, brush with oil and clean with a paper towel.
- Fold the meringue into yolk mixture by taking one-third at one time using a hand whisk.
- Just make sure you don’t deflate the air bubbles or meringue while folding, mix the batter cautiously until the mixture is homogeneous.
- Cooking the Pancakes
- Start pouring scoops of batter on the well-heated pan, it’s better if you have a thermometer like the temperature must be 150⁰C.
- While placing on the pancake, add one scoop and make a mound in the frying pan, now add another scoop using a small ladle.
- Set the timer for 7 -8 minutes after adding 2 tbsp of water at three empty spaces in the pan.
- After adding two scoops of three pancakes, the surface might be already dry. Add another scoop on each and it will hold its place. You might have a little bit of batter already left in the bowl.
- Cover the lid and the steam created in the pan will make the soufflé pancakes extra moist
- Now once two minutes have passed, remove the lid and add another scoop of batter. Remember the purpose is stacking up the pancakes instead of widening it.
- Now once your timer goes off, lift the lid off and flip the pancakes in a rolling motion.
- Now cook the other side for 4-5 minutes at lowest heat.
- Take them out when they are properly browned, then serve along with your favourite toppings and enjoy!
Notes
- Beat the egg whites correctly so that a perfect meringue is made with appropriate consistency.
- You must preheat the pan on lowest flame for prolonged time to get even and controlled cooking.
- Stack up the pancake batter vertically after each scoop firms up enough to hold its place.
- You should cook the pancakes slowly on low flame with a lid on to lock in moisture and heat.
- Adding a little amount of water on empty spaces makes the pancakes fluffy.
Nutrition Facts
1 servings per container
Serving Size59g
- Amount Per ServingCalories168
- % Daily Value *
- Total Fat
8g
13%
- Saturated Fat 5g 25%
- Trans Fat 1g
- Cholesterol 125mg 42%
- Sodium 122mg 6%
- Potassium 67mg 2%
- Total Carbohydrate
18g
6%
- Dietary Fiber 1g 4%
- Sugars 10g
- Protein 6g 12%
- Vitamin A 192%
- Calcium 69%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.