How to Make Fluffy Japanese Pancakes | CHOW-TO — Make It #WithMe

We kick off our new mini-season of CHOW-TO with an episode about the Instagram-famous pancakes you've definitely seen in your feed. Back before the coronavirus pandemic shuttered restaurants in New York, senior video producer Guillermo Riveros visited Tom Yang, co-founder of Japanese ice cream shop Taiyaki, to learn how to make their ridiculously fluffy Japanese souffle pancakes. Since you're not able to stand in line to get these dreamy breakfast treats, you may as well make your own copycat creation at home! These are definitely the cure for all the brunch dates you've been missing during quarantine.

Japanese Fluffy Souffle Pancakes Copycat Recipe:

Ingredients
1 cup all-purpose flour
½ cup almond flour
*note: you can experiment with your dry mix (some people like to use cake flour or others)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups milk
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
2 large eggs (separate yolks, refrigerate egg whites until ready to use)
1/4 teaspoon cream of tartar
Nonstick cooking spray

Directions
Special equipment: four 3-inch-wide-by-2 1/2-inch-high ring molds / DIY parchment/wax paper ring molds
Whisk together the flour, sugar, baking powder and salt in a large bowl.
Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (be careful not to overmix).
Lightly spray the inside of ring molds with nonstick cooking spray (or make your own with parchment paper).
Coat a large nonstick skillet with cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Add ½ tbsp of water on each side of the ring. Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.

CHOW-TO is a documentary series where our host, Guillermo Riveros, takes viewers behind the scenes at the workspaces of chefs and makers, to learn how the most intriguing foods and dishes are made.

Subscribe to our channel for more episodes of CHOW-TO, and other original content.

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