Japanese pancake with maple syrup butter
Low and slow cooking for fluffy Japanese pancakes
For this recipe, cooking "low and slow" is key. Use medium to low heat to allow the pancakes to cook gradually, which keeps them soft and airy inside while achieving a gentle golden colour on the outside. The slower cooking process prevents the pancakes from burning and ensures they cook evenly, especially given their height. Our recipe recommends adding a tablespoon of water to the pan and covering it with a lid to create steam, which helps them rise beautifully. Patience is essential, but the result is well worth the wait!
Master your meringue technique
The lightness of these pancakes relies heavily on properly whipped meringue, which acts as a leavening agent, creating the structure that holds the pancakes' height. When making the meringue, start with clean, dry equipment, as any trace of grease or moisture can prevent the egg whites from whipping correctly. Begin on low speed until the egg whites turn foamy, then gradually increase the speed while slowly adding the sugar. The meringue is ready when it forms stiff peaks, meaning it holds its shape when you lift the whisk. This ensures the pancake batter will be stable and airy, resulting in beautifully fluffy pancakes.
Use room temperature ingredients
Using room temperature eggs and other ingredients is key for a smooth, well-combined batter. Cold ingredients can cause the mixture to seize up or affect the texture of the meringue, leading to uneven cooking. To bring eggs to room temperature quickly, place them in a bowl of warm (not hot) water for a few minutes. This simple step makes the ingredients easier to blend and helps the pancakes cook more evenly, allowing you to achieve that signature light, fluffy consistency.
FAQ: Questions about Japanese pancakes
This recipe is celebrated for its delightful fluffiness and light, airy texture. If you're looking to perfect your technique, our FAQ section is here to help. We cover common questions that may come up during preparation – from tips on achieving optimal fluffiness to selecting the best tools for the job – ensuring you can make Japanese pancakes with ease and confidence.
Nutritional values
Nutritional value, per
1014 Kcal
| Fibre | 0.4 gram fibers |
| Protein | 5.5 % |
| Carbohydrates | 97.6 % |
| Fat | 67.3 gram |
Ingredients
|
Egg yolks
|
2 |
|---|---|
|
Milk
|
100 ml |
|
Cooking oil
|
2 tbsp |
|
Plain flour
|
45 g |
|
Vanilla sugar
|
½ tsp |
|
Egg whites
|
4 |
|
Powdered sugar
|
4 tbsp |
|
Salt
|
1 pinch |
Maple syrup butter
|
Butter, room temperature
|
50 g |
|---|---|
|
Maple syrup
|
2 tbsp |
|
Flake salt
|
2 pinches |
To serve
|
Fresh berries (e.g., blueberries and raspberries)
|
|---|
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Creative presentation and garnishing tips
While these pancakes are impressive enough for a simple presentation, a few creative garnishes can elevate them to the next level. Try stacking them high to highlight their fluffy texture, and top with a pat of maple syrup butter that slowly melts down the sides. Fresh berries as recommended in our recipe, combined with a dusting of powdered sugar add a vibrant contrast, while a drizzle of chocolate or a dollop of whipped cream brings extra indulgence.
For something unique, layer thin slices of fruit between pancakes or finish with a sprinkle of matcha powder or edible flowers for a refined, Japanese-inspired touch. These thoughtful additions make your pancakes not only delicious but also visually stunning.
If you're a fan of Japanese cuisine and pancakes alike, why not try making okonomiyaki at home as a savoury option?
Avoid overbeating and overmixing the batter
To achieve light and airy Japanese pancakes, it’s crucial to avoid overbeating and overmixing the batter. Overbeating the egg whites can cause them to lose their structure, resulting in a dense pancake rather than the signature fluffy texture. Similarly, overmixing once the egg whites are folded in can knock out the air, making the pancakes heavy and flat. Gently fold the ingredients until just combined to keep as much air as possible in the batter. This careful approach helps ensure your pancakes stay tall, fluffy, and deliciously soft.
Gently flip your pancakes
Flipping these pancakes requires a delicate touch to keep them from deflating. When one side is cooked, carefully slide a thin spatula underneath and flip the pancake in one smooth motion. If using ring moulds, lift them off gently before flipping. Try to keep the pancake close to the surface of the pan when flipping to prevent any jarring movement. Once flipped, cover the pan again to allow the second side to cook evenly. This method preserves the pancake’s height and texture, giving you a beautifully cooked treat with minimal fuss.
Try maple syrup infused skyr instead of butter
For a lighter, creamy twist on the traditional maple syrup topping, try serving these pancakes with maple-infused skyr. To prepare, simply mix a few tablespoons of maple syrup into a bowl of skyr until smooth and well-combined. The skyr’s slight tang complements the sweetness of the maple syrup, while its creamy texture pairs beautifully with the lightness of the pancakes. This alternative to butter adds a cool, rich finish to each bite and makes for an attractive, unique presentation on the plate.
Make sure the sugar is well integrated
Sugar in the meringue not only adds sweetness but also stabilises it, helping the pancakes hold their structure. When adding sugar to the egg whites, do so gradually, allowing each addition to dissolve fully before adding more. This method ensures the meringue will be glossy and hold its shape when whipped to stiff peaks. If the sugar isn’t fully integrated, the meringue may separate or lose its volume, which can affect the pancakes’ texture and appearance. Take your time with this step to ensure a smooth, stable meringue.
How do I know my pan is hot enough?
A properly preheated pan is essential for evenly cooked pancakes. To check if the pan is hot enough, sprinkle a few drops of water onto the surface. If they sizzle and evaporate within a few seconds, the pan is ready. If they evaporate instantly, the pan may be too hot – lower the heat slightly and test again. Cooking the pancakes at the right temperature helps them cook evenly without burning, giving them their signature golden colour and soft, fluffy texture.
