The Fluffiest Japanese Pancakes

The Fluffiest Japanese Pancakes

Serves 4-6

When your slow morning comes with a sweet tooth, give the fluffy Japanese pancakes a try.

Pancakes

1 ⅔ cups all-purpose flour

4 tablespoons powdered sugar

2 teaspoons baking soda

½ teaspoon baking powder  

1 teaspoon salt  

1 ¼ cups whole milk

5 tablespoons butter

2 egg yolks

5 egg whites

4 tablespoons granulated sugar


Maine Maple Blueberry Syrup

½ cup Maine maple syrup

½ cup Maine blueberries

½ teaspoon vanilla extract


Crème Chantilly 

1 cup heavy cream 

1 tablespoon powdered sugar

½ teaspoon vanilla extract


Pancakes

Mix together the all-purpose flour, powdered sugar, baking soda, baking powder, and salt. In a separate bowl, mix together the milk, egg yolk, and melted butter. Mix the wet ingredients into the dry until combined and few lumps are present.


In a mixing bowl with a whisk attachment, add the egg whites. Whip until soft peaks form. Sprinkle in the sugar. Once combined, whip on medium-high speed for 5 minutes.


Fold the egg whites into the batter in 3 parts (with the goal being to trap as much air as possible). In a shallow-edged skillet, place a 3-inch ring mold and spray with pan coating. Heat the pan to medium-high heat and scoop in 4–6 ounces of batter. Reduce heat to low and allow the pancakes to cook for 7 minutes. Place the skillet with the pancake batter in the oven for 7 minutes. Remove from the oven, gently flip the rings with the batter, and cook the other side on the stove for 7 minutes. (If you prefer to skip the ring mold, you can eliminate the oven step. Simply pour the batter into a more natural, flat shape in your pan on the stove, cooking each side for about 7 minutes.)


Using tongs, gently remove the hot ring mold and serve with Maine maple blueberry syrup and crème chantilly.


Maine Maple Blueberry Syrup

Combine all the ingredients and place in a small saucepan. Bring to a simmer, then remove from heat and cool. Before serving, return to a simmer.


Crème Chantilly

Combine all the ingredients in a stand-up mixer. Whip until soft peaks form. Refrigerate until ready to serve with pancakes.

From Issue

No. 12 / Spring 2020

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