The delicate custardy center, beautifully surrounded by a crispy golden exterior is heavenly. I don’t feel right calling these little pillows pancakes. Truthfully, they should be called mini, battered, soufflés! The fluffy Japanese pancakes are a trendy staple every brunch enthusiast should try.
What a treat!!
In lieu of my husband and I seriously considering moving to Japan, we decided we must try this sensation for ourselves.
Once again, we delightfully fell in love with more of the Japanese culture. The Good Lord and the United States Marine Corps may station our growing family in Japan. Hopefully, we will then be able to try authentic fluffy Japanese pancakes! Until then, we will happily make our delicious little treats at home.
The key to making this little delicacy unforgettable is using fun and creative COOKIE CUTTERS!
Naturally, the little fluffy Japanese pancakes will not reach the height of 3 1/2 inches or more. But with this little trick, there is no need for extra Amazon purchases. Simply use your Christmas or birthday cookie cutters to create memorable little soufflés for your family and friends!
For our tasty delights, we used star cookie cutters! My husband and I enjoyed a little patriotic twist to our Japanese pancakes. The thickness of our pancakes was not to the grand heights of the 3 1/2 inch molds, but they still served such a delightful fluffy surprise! I honestly do not know if I can have a normal pancake after this experience. These little pillows were truly that good!
Truth be told, every time I say or hear the word “fluffy” I can’t help but saying “It’s so fluffy I’m going to die!!” I hope this little clip brings back fond memories and some giggles. Enjoy!
Fluffy Japanese Pancakes
Ingredients
- 1 1/2 cups flour
- 3 tbsp powder sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups whole milk
- 4 tbsp butter melted and then cooled
- 1 tsp vanilla extract
- 1 large egg yolk
- 3 large egg whites
- 1/4 tsp cream of tartar
Instructions
- In a large bowl and with an electronic mixer on medium-high, beat the egg whites and cream of tartar until stiff peaks form. (about 2 minutes). Then place in the refrigerator.
- Combine the flour, powder sugar, baking powder and salt in a large bowl.
- In another bowl, whisk together the milk, melted butter (cooled), vanilla, and egg yolk (only 1).
- Stir the milk mixture into the flour mixture.
- Gently stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites. (Be careful not to over mix, it is completely fine to have white parts still.)
- Lightly spray griddle and ring molds (or cookie cutter shapes) with nonstick spray.
- Turn griddle to medium-low heat. Fill 2/3 of the ring molds (or cookie cutters) with batter. Cover the ring molds with a clear lid until the batter rises to the top.
- Cook for about 5 minutes or until the bottom is golden. With a spatula and tongs, carefully flip the rings. (Takes practice, but you'll get it!). Cook the other side for about 5 minutes or until the bottom is golden.
- TIP: Turn oven to 150°F and keep pancakes warm until ready to serve.
- Serve with your choice of fruit and syrup!
Great breakfast idea, and really fun to make as well. Made these for lunch haha! Quarantine has me giving them anything for meals! Have you tried them with chocolate chips at all?