Fluffy Japanese Pancakes: Learn how to make authentic Japanese Pancakes at home at this simple yet beautiful recipe!

Japanese pancakes are normally made with milk or milk and flour. But there is a new trend on the Internet for Japanese pancakes made with a special Japanese flour called “momo-kake” or “momo-kashi” which is a type of rice flour that is soaked in water. The special Japanese flour is very fluffy and makes the pancake thick and fluffy.

Due to the international popularity of the Japanese Panko breadcrumb, many non-Japanese people have decided to adopt this taste in their cooking, or even in their diet. The Japanese pancake is a simple dish, typically made by coating a griddle with panko and frying the pancake, until it forms a crust on the outside, and warm, fluffy, yet crispy on the inside, on the inside. The most accepted way to make this dish is to mix the panko with a little bit of flour and water, and then to dip the batter into the flour, and then into the hot oil.




Japanese Pancakes are light and fluffy.

Here’s what you’ll need!



2 beaten egg yolks 14 cup of sugar 12 gallon milk a third of a cup of pancake batter 4 beaten egg whites To serve, butter To serve, syrup To serve, a variety of berries


In a very large mixing basin, whisk together the egg yolks, sugar, milk, and pancake mix until smooth and lump-free. In a separate large mixing bowl, whisk the egg whites until firm peaks form when raised. Fold the egg whites into the pancake mixture carefully until just combined, being careful not to deflate the batter. Prepare two 3.5-inch metal ring molds by greasing them and placing them in the center of a skillet over the lowest heat setting available. Fill the molds about 34 full with batter, then cover and cook for approximately 10 minutes, or until the pancakes are somewhat jiggly in the middle. With a spatula, gently release the pancakes from the bottom of the pan, then delicately turn them over, being careful not to spill any batter inside. Cook for another 5 minutes with the lid off, then serve with butter, syrup, and berries!

9cm x 4cm x 9cm x 4cm x 9cm

2 x 60g x 120ml x 180g x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x 4 x

ボウルに卵黄と砂糖を加えて混ぜ合わせる。 牛乳、ホットケーキミックスを順に加え、大きなかたまりが残らない程度まで、都度よく混ぜる。 別のボウルに卵白を入れ、ハンドミキサーでツノが立つまで泡立てる。 (1)のボウルに(2)を加えて、ゴムベラでボウルの底からすくうようにして、卵白の気泡をつぶさないように混ぜ合わせる。 セルクルにバターを塗り、極弱火で熱したフライパンに直径9cmのセルクルを置く。 7分目まで(3)を流し入れ、蓋を閉めて弱火で10分焼く。 パンケーキの中央が静かに揺れる程度になったら、型から外れないようにしてうら返す。 再び蓋を閉めて5分焼く。 皿に盛り付けてバターをのせ、メープルシロップをかける。 いちごやブルーベリーを添えたら、完成!

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Every time I go to the Japanese supermarket, I dream of the fluffy Japanese pancakes. They are just so good. And they look so fluffy when you are putting them in the pan. The only problem is that they always come out flat. How are you supposed to make them look like the pictures in the cook books?. Read more about japanese souffle pancake resepi and let us know what you think.

Frequently Asked Questions

What do fluffy Japanese pancakes taste like?

They taste like sweet, fluffy pancakes.

What are Japanese pancakes called?

Japanese pancakes are called Okonomiyaki.

What is the secret of fluffy pancakes?

The secret of fluffy pancakes is to use a lot of baking powder.