Japanese Pancakes Recipe | Dr. Oetker (2024)

FAQs

What's the difference between pancakes and Japanese pancakes? ›

Unlike traditional pancakes, Japanese versions often incorporate soufflé-like qualities, creating a unique sensory experience. The key lies in using egg whites, whipped to stiff peaks, and abundant eggs in the batter. This meticulous approach results in a texture that is light, airy, and almost ethereal.

A Japanese soufflé pancake is a pancake made using soufflé techniques. Egg whites are whipped up with sugar into a glossy thick meringue then mixed with a batter made with the yolks. Soufflé pancakes are incredibly popular in Japan. Soufflé pancakes are fluffy, jiggly, sweet, soft, and so, so delicious.

Beating the egg whites: The key to achieving fluffy pancakes is properly beating the egg whites. Make sure you beat them until stiff peaks form before incorporating them into the batter. This process incorporates air into the batter, giving the pancakes their lift.

Some of the common causes of deflated pancakes include: Over-mixing the batter: Overmixing will 'deflate' the egg whites. Plus it can cause the gluten in the batter to develop too far, making the pancakes dense and heavy.

Banh Xeo is a crispy pancake made with rice flour, coconut milk and turmeric.

Okonomiyaki (Japanese Pancake)

Make Ahead, Storing, and Freezing

You want to eat these pancakes warm off the pan, so I don't recommend making them ahead of time — not even the batter as the egg whites can deflate within the batter if sitting for too long.

Yes, Japanese souffle pancakes are supposed to have a slightly eggy flavor. These pancakes are made with a batter that includes eggs, and the cooking process involves incorporating whipped egg whites into the batter to create a light and fluffy texture.

Is Okonomiyaki good for you? ›

If you're not familiar with it, it's sort of a frittata-like Japanese savory pancake made with cabbage, scallions, and assorted meat or seafood (Jack often calls it a cabbage hashbrown). This homemade version isn't entirely authentic, but it's healthy, delicious, and so darn easy to make.

Cream of tartar is a white powder sold in the baking aisle that's commonly used to stabilize whipped egg whites in meringues and cakes, prevent sugar crystallization in candies and caramel, and act as the activating ingredient in baking powder.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

The Grease

Instead, they make sure to use nonstick appliances so no extra fat is needed for the pancakes to lift off the hot pan. Why? Because cooking fat is what creates that marbled, bubbled look on the surface of your home-cooked pancakes.

Korean pancakes re very different in style to American pancakes and those you may associate with pancake day. In South Korea we cook ingredients within the pancakes instead of adding toppings afterwards. These pancakes often include Kimchi, seafood, chives and vegetables.

They are cooked on a griddle or in a pan and have a fluffy texture. Souffle pancakes, on the other hand, are made with a batter that includes additional ingredients such as whipped egg whites and sometimes cream cheese or yogurt. This gives them a lighter and more airy texture compared to regular pancakes.

Okonomiyaki (Japanese Pancake)

Souffle pancakes are predominantly made of eggs so it's normal for them to taste like eggs but they shouldn't be overly eggy. The vanilla extract helps reduce the eggy taste. You can replace some of the milk with more vanilla extract if you wish.