Well damn. The day is finally here. I finally got the pancakes right! Through much trial and error I got the right consistency and made the much anticipated Japanese Pancakes.
Based on my experience I will share a few things to look out for and some suggestions when making these beautiful pancakes.
- Use your favourite original pancake recipe as a base. I used my trusted pancake recipe and let me tell you it was amazing. I will try my carrot cake pancake recipe and see what happens…I am a bit doubtful that one will work.
- Sift your dry ingredients (including your sugar). This makes your pancakes much lighter and for these pancakes in particular you need them to be light.
- Use room temperature eggs and beat them until they are foamy before adding to your mixture. Using room temperature eggs will ensure you get maximum volume.
- Generously butter your pan (if using non-stick) and the inside of your ring mold. If you don’t butter your ring molds properly then the pancakes will stick to the sides and you will have a lot of difficulty taking them out.
- Cook for 8-10 mins on one side and then about 5 on the other. Please don’t take out your pancake prematurely because they will not cook through properly. I made one with a beautiful golden crust on top and when I cut it open it was still very runny. You can insert a toothpick in the center to check.
- Use low heat. Since you will have your pancakes in your frying pan for an extended period ensure the heat is low so you don’t burn the bottom and the insides aren’t cooked through.
- Use tongs to flip the ring mold as it will be very hot.
- Cover your pan so that the top isn’t very runny before you flip. This is probably the most important one. If you don’t cover the top it stands a chance of being runny at the top and it is much harder to flip as it will spill…trust me I would know.
Those are my recommendations for making the pancakes. Now you might find them intimidating and you may fail on your first attempt but keep on trying!