Today, I will do a special episode, to celebrate my first million view video!
I have received a lot of questions about how to make this pancakes right. And they reported how they failed. I picked up the question which have been repeatedly asked.
I’ll walk you through the process step by step. Let’s get started it!
Original Fluffy Japanese Pancake video is here
★Japanese Fluffy Pancake★
＜ingredients＞ 3 pancakes
1 egg yolk
1 teaspoon (5g) granulated sugar
2 tablespoon(20g) whole milk
1 tablespoon(10g)flavorless vegetable oil
3 tablespoons(30g) all-purpose flour
1/3 teaspoon of baking powder
A pinch of salt
A dash of vanilla paste
2 egg whites
1 heaping tablespoon(20g) sugar
＜whipped honey butter＞
2 tablespoons butter at room temperature
1 tablespoon good quality honey
Q.The consistency of batter.
I am using all purpose flour which contains less protein than bread flour but more than the cake flour. Kind of in between bread flour and cake flour. Please check the content of protein you are going to use.
If your batter is too thin, add a teaspoon of flour to get desired consistency.
If your cake batter is too sticky, add a teaspoon or two milk to loosen the batter.
Q.Can I substiture whole milk with skim milk or other milk.
Yes you can! You can use any milk of your preference, as long as the consistency of the batter is right.
Q.Can I substitute flour with whole wheat or rice flour.
Yes you can. You have to adjust the consistency of the batter in any case.
The most asked question is about meringue. Meringue is not about volume, but density. If your meringue is just fluffy like this, it’s not OK. Your meringue should have a high density of form. You want to use clean bowl and whisk, no dirty things on it. Especially, grease will prevent from forming. Make sure your tools are clean.
Start whisking on low to cut the firmness.
If you start whisking on high, your meringue ends up rough and too airy like laundry soup.
It has no power to rise your cake batter. Keep it mind that you are making dense and heavy meringue.
Q.My batter is runny. What’s going on?
Maybe your meringue is not stiff enough or meringue is rough. Or maybe you mixed too much after adding meringue. Keep it mind that don’t deflate your meringue when you mix it into the batter.
Q.How many pancakes are you making?
3 pancakes. You can make mini pancakes but you won’t get the same thickness. The smaller you make, the thinner you get.
Q.How long does it take to bake on an frying pan?
It takes longer than electric griddle, 5-minute for one side, flip and cook 2 minute more.
Add a tablespoon of water to speed up the cooking time.
Evaporate all the excess moisture before you flipping the pancakes.
Cook two minutes more after flipping.
Q.Do you need a lid?
You may need a lid to cook thoroughly in minimum of time. A lid works to creat steam inside the griddle of frying pan to cook thoroughly without losing the moisture. You may cook without a lid but it takes three or four more times. You can substitute a lid with a piece of aluminum foil.
Q.Can I double the recipe?
Yes you can, if you have a big enough electric griddle, or 2 big frying pan.
You can serve 2 pancakes for 3 people.
Q.Can we make the batter ahead of time?
No! Don’t even think about it! Cook just before eating. But you can prepare the ingredients night before. It takes less than 10 mins before baking.
Q.My pancakes deflate soon after taking out from the griddle. What did I wrong?
1)The meringue is not stiff enough or being “rough”.
I mean, the meringue have to be stiff and “dense” at the same time.
2)Added too much baking powder. In that case, the cake should rise but shirnk badly.
3)Flip pancakes over before cooked. If it’s not cooked, the form inside batter is not stabilized.
Do not touch before cooked.
All right, that’s it for the pancake 101 episode. I believe I answered pretty much of all the question that you have sent to me. If you have further questions, let me know!