Japanese Pancakes Food

FLUFFY JAPANESE PANCAKES RECIPE BY TASTY

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!

FLUFFY JAPANESE 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.

FLUFFY JAPANESE PANCAKES

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.

JAPANESE VEGETABLE PANCAKES (OKONOMIYAKI)

Steps:

• While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi.
• When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel.
• For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve.

JAPANESE PANCAKES

Steps:

• Combine flour, sugar, baking powder and salt in large bowl; set aside. Whisk egg yolk, milk, butter and vanilla in medium bowl until blended. Add to flour mixture; stir just until blended. (Some lumps may remain.)
• Beat egg whites and cream of tartar in small bowl with mixer on high speed 2 to 3 min. or until stiff peaks form. Fold into pancake batter just until blended. (See tip.)
• Spray insides of 4 (3-inch diameter and 2-1/2-inch-deep) ring molds with cooking spray. Heat large nonstick skillet on medium-low heat; spray with additional cooking spray. Place ring molds in prepared skillet; ladle 1/2 cup batter into each mold. Cover with lid. Cook 5 to 7 min. or until bubbles form on tops of pancakes and batter rises to tops of molds.
• Slide spatula under each filled ring mold, then grasp side of mold with tongs and quickly flip pancake and mold over; cover. Cook 3 to 5 min. or until bottoms of pancakes are golden brown. Transfer pancakes to serving plate; carefully remove molds. Cover pancakes to keep warm. Repeat with remaining batter to make 4 additional pancakes.
• Microwave chocolate chips and cream in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Serve spooned over the pancakes.

JAPANESE OKONOMIYAKI

Steps:

• Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.
• While the mix is resting, combine the ingredients for the sauce, stirring until it's smooth. Set aside.
• Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
• Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it's ready by sticking a chopstick into the middle. If it comes out dry, it's ready.
• Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.

JAPANESE PANCAKE RECIPE, OBANYAKI

Steps:

• Mix all ingredients except the filling.
• Grease and heat pan. (Spray with oil or butter up before heating pan).
• Pour in batter, cook until bottom is golden brown but the top is still tender.
• Use 2 spoons and spoon a little filling on top of 2 of the pancakes.
• Turn the other 2 (no filling) pancakes on to the filled ones and let cook for a minute or so and press down a little.
• Cook until the batter is set.
• Use a small metal spatula, loosen the edges of the pancake and release it from the pan. (You may have to do this to release the top pancakes).