Japanese Style Pancakes Recipes

Steps:

• Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.
• Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.
• Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.
• Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.
• Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.
• Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.
• Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners' sugar, whipped cream and berries, if desired.

Steps:

• Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
• In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
• Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
• Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over the lowest heat possible.
• Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
• Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
• Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!
• Enjoy!

Steps:

• Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.
• Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
• Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.
• Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.

Steps:

• Sift the flour and baking powder into a bowl and add the sugar. Make a well in the centre and add the eggs and oil. Stir them into the flour then gradually add the milk and use a whisk to beat the liquid in. You can also put the lot in a blender and blitz it. Stir in the vanilla. This batter is best used quickly.
• Put a non-stick pan over a low heat and put one or two non-stick crumpet rings (about 3.5 cm high) in the pan. Spray (or brush) the pan lightly with oil and the inside of the rings too. Fill them no more than ¾ full with batter then cover the pan with a lid and cook the pancakes for about 10 mins on a very low heat. By this time the top of the pancake should be covered in little bubbles and look dry around the edges.
• Very carefully turn the pancakes over. You can do this by lifting each pancake in its ring onto the lid and then inverting the pan over them before turning the whole thing back over and taking off the lid. Cook for another 1-2 mins. Keep warm while you use up the rest of the batter. Stack and serve with your favourite toppings.

Steps:

• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
• Butter enough 3 1/2-inch ring molds to fill your frying pan. Place molds in the pan over low heat. Cover.
• Mix flour, sugar, baking powder, and baking soda in a bowl.
• Combine buttermilk, egg yolks, butter, and vanilla extract in a separate bowl. Add the flour mixture and stir until batter is fairly smooth.
• Fold egg whites into the batter until combined. Small bits of egg whites still showing is ok.
• Pour about 1/2 cup of batter into each mold and cover the pan. Cook until bubbles start forming at the top, about 5 minutes. Flip pancakes in their molds and cook until set, 3 to 4 minutes more.

Steps:

• For the batter: Beat the sugar and egg yolks in a medium bowl with a hand mixer on medium-high speed until pale. Add the milk and oil and beat until incorporated. Add the flour, baking powder and salt and beat until combined, about 3 minutes. Beat in the vanilla paste and lemon zest until combined. Clean the beaters.
• For the meringue: Using the hand mixer with the clean beaters, beat the egg whites and one-third of the sugar in another medium bowl on medium-high speed until the sugar is dissolved. Gradually beat in the remaining sugar until stiff peaks form. Fold one-third of the meringue into the batter with a spatula. Fold in another third and then the remaining third until all the meringue is incorporated.
• Soak a paper towel with oil and wipe the bottom of a medium nonstick skillet to lightly coat; heat over medium low. Add 1/3 cup of the batter to the skillet. Cover and cook for 5 minutes. Remove the cover, flip the pancake over gently and cook, uncovered, until just set and golden brown, another 5 minutes. Serve hot. Repeat with more oil and the remaining batter.

Steps:

• Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
• Preheat a griddle to 400 degrees F (200 degrees C); coat with oil. Pour in flour mixture in the shape of a pancake. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate.
• Mix soy sauce, ketchup, and vinegar together in a small bowl to make okonomiyaki sauce. Drizzle over pancake. Garnish with panko and mayonnaise.

Steps:

• Beat eggs and sugar together in a bowl using an electric mixer on medium speed until well blended.
• Mix flour and baking powder together in a separate bowl. Slowly mix into the sugar-egg mixture; batter will thicken rather quickly. Slowly add milk. Stir in vanilla extract.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.