Ann Reardon

Fluffy Japanese Pancakes

I feared that these are the macaron of 2021, a recipe that is totally reliant and egg white beating and folding skills. But with the right recipe they are actually quite achievable.

 

After many experiments here is a recipe that can be made reliably at home:

My Fluffy Japanese Pancake Recipe

2 egg yolks
3 tsp milk
7 tsp plain all-purpose flour

2 egg whites
4 tsp sugar
1 tablespoon egg white powder
1 tsp baking powder (I did not use this in the video, but I think it will make it easier for beginner bakers)

Preheat the oven to 180C (356 degrees Fahrenheit) and add an empty baking tray into the oven to heat up.

Whisk together the egg yolks, milk and flour until smooth with no lumps.

Beat the egg whites, sugar, egg white powder and baking powder with electric mixers until you have stiff peaks. This can take 3-5 minutes depending on you beaters.

Mix a spoonful of egg whites into the yolks to lighten them, this makes it easier to fold them in without over mixing. Fold the yolks into the whites until just combined. The more you fold the runnier it will become so do no over-mix.

Take the hot tray out of the oven, cover with baking paper and spray with cooking oil. Add three scoop full of mixture onto the tray and bake for 2.5 minutes. Open the oven nd add a second scoop on top of each one. Close the oven and bake for a further 5-7 minutes. Take the tray out of the oven, flip the pancakes and return to the oven for 4 more minutes.

Serve immediately with whipped cream or custard, fresh fruit and maple syrup.

You can make these in a fry pan, they are just a little tricker. Preheat your fry pan on the second lowest heat, butter or oil the pan. Add three ice-cream scoop of mixture, put the lid on and cook for 2 minutes. Add a second scoop of mixture on top of each one and cook for 4-5 minutes longer. Flip the pancakes. Flipping is harder in a fry pan than on a baking tray because there is less room and the sides of the pan get in the way. Put the lid back on and cook for another 5 minutes. Every stovetop heats differently and fry pans have different bases, so this will take some experimenting. My stove has heat settings from 1-9 and I found 1 was too cold and 2 was too hot so I switched between them during cooking.

fluffy Japanese jiggly pancakes

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can pre-order your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

82 Comments View Comments

  1. Rating: 5

    Don’t listen to all of the mean or ungrateful comments Ann, this recipe is one of the most best baking thing in the world, and if they can’t see that, then it’s their fault. I got your back, girl. 🙂

  2. Rating: 5

    OMG. I made this recipe and lord it was nice thank you sooo much Ann Reardon you are so nice and I would love to have this again and I would also love you to post more video’s like this. Love you.

  3. Rating: 5

    OMG. I made this recipe and lord it was nice thank you sooo much Ann Reardon you are so nice and I would love to have this again and I would also love you to post more video’s like this. Love you

  4. Rating: 5

    CHEAP SUBSTITUTE FOR EGG WHITE POWER!!

    So I wanted to cook this recipe the minute I saw it I went straight to Amazon to buy the egg white powder butttttttt and that’s a big but, it was a lil out of my budget… well Amazon will recommend things that are similar and I saw “vegan meringue powder“. I’ve never heard of it before but I figured it was worth a try and at 15CAD it sure beats the 50CAD egg white protein powder. I’ve made these pancakes with this twice and every time they come out so good and beautiful and fluffy just like Ann’s. Definitely would recommend that for people Who for any reason cannot get access to egg white protein powder. What I will say tho is I have to keep the pancakes in the oven for 6 to 7 minutes longer than the instructions say, not sure if that’s just my oven or the of the vegan meringue powder

  5. Rating: 5

    Amazing with whipped cream. The fluffiest pancakes I have ever seen.

  6. Rating: 2.5

    My daughter and I made these and they came out as they were meant to but they are one of the most plain food I’ve ever eaten. Given the effort required, we won’t be making them again.

    • Hanna,
      Anna said in the video that they are plain and you would serve them with fruit, custard etc. for taste.

    • Rating: 5

      The Japanese pancakes I’ve had from restaurants are usually plain as well hence why they put a bunch of toppings. Theyre meant to be subtle

  7. Rating: 5

    If I wanted to add matcha powder to this recipe, how should I go about it? I want to say anywhere from 1/2 to a full teaspoonful should be enough to flavor it, but the question would be do I just sift it with the flour, take out the same amount of flour and substitute it with matcha powder, or would adding it make them go flat?

    • Not tried this but matcha is a powerful flavour so you definitely need less than you think to avoid drifting into the realm of compost flavours (from experience!) I’d say just add it to the flour/egg yolks/milk mix and the amount you are using is so little won’t affect how they turn out

  8. Rating: 5

    Can you make a video about making traditional chocolate chips cookies

  9. Rating: 3

    Sorry for posting here but I could not find a way of asking privately. I’m slightly concerned by the shot of cage eggs in your cart. Do you routinely use them? I’ve been such a huge fan of yours for years and you do such amazing debunking work but I can’t support the use of cage eggs.

    (I haven’t made this recipe but it’s making give a star rating to post)

    • Rating: 5

      No. Leave her alone

    • Rating: 4

      She is in lockdown in Melbourne. She showed shots of there being no toilet paper in the shops. During lockdown things like eggs and bread are the first to sell out, she would not have had many options available

      • Then she should have waited to make this video, in my opinion. I think if she had said that there were no free range eggs and would have to wait to try this recipe, many people would have supported that. Perhaps she could have even talked about egg substitutes for when there are shortages.
        I can’t see this mattering to very many, including Ann, whose videos helped me through a very difficult time, but I cannot in good conscience continue my support and will not be following anymore.

        • Well you are making a lot of assumptions there based on very little. Glad you are still enjoying the luxury of choice in your part of the world and are using your freedom of speech to criticise others who are only trying to distract us from the rigours of lockdown in a Global Pandemic. In these cruel times let’s try and lift each up rather than publically tearing each other down

  10. Rating: 5

    I love your recipe, is there a way to add vanilla without making it runnier?

  11. Rating: 5

    Made these today and turned out great. I added one extra egg white I had left over from another dish. Very fluffy and delicious! I baked on a silicone mat and even though I also sprayed it, they did stick a little. The texture was perfect though. Thanks for this recipe!

  12. Rating: 5

    Took me 2 tries to get it right, but I think it turned out pretty well! Thank you

  13. Rating: 3.5

    The recipe looked easy but I utterly failed anyway ^^”

    Is there a chance to maybe get measurable measurements for this recipe? (There are no ‘cups’ or ‘spoons’ in germany – We use a scale and measure out grams and some of your early videos had grams in them as well – I have only recently found your channel and am watching my way through your content ^^)
    I tried compensating by using a table spoon for measuring but I think I first overdid it with the flour since I had a big chunk of egg/flour mix stuck in my whisk and then overcompensated with the milk since the batter was super runny and one ladle full filled half the baking tray.
    (Or does anyone have any tips on how to convert “tablespoon” into “gram” and “milliliter”? Google gave me conflicting information -.-)

    The result was still very tasty! (I added apple slices on top of my runny batter ^^)
    I would love to one day be able to do it correctly though

    Thank you for all the great videos and recipes!

    • 1 teaspoon is 5 ml, while 1 tablespoon is generally equal to 3 teaspoons (15 ml). It’s a little more complicated to convert into grams, since each ingredient has a different density.

    • Rating: 5

      I used 18 grams of flour, 16 grams of sugar, 15 ml of milk, four grams of baking powder and five grams powdered egg. And three ml vanilla. Turned out great.

    • 1 teaspoon = 5 grams / millilitres
      1 tablespoon = 4 teaspoons (i.e. 20 grams / millilitres)

      • Actually, 1 tablespoon is 3 teaspoons.

    • A tablespoon is 20ml of water, and I think 13g of sugar. Milk, I don’t know.

    • Hey Carla,
      I’m also from Germany and always had the same problem with measuring out ingredients. The easiest and most reliable solution would be to order a set of measuring cups online and use those. They’re inexpensive and easy to get, plus they’ll save you time in the future if you don’t have to convert measurements for recipes.

    • Rating: 5

      Maybe try using google to convert cups to mass

  14. Rating: 4

    egg white powder? is that the stuff athletes use for protein shakes?

  15. Rating: 4.5

    I followed your instructions and only altered one ingredient, using coconut flour instead of AP flour. They turned out wonderful. We served ours with jam, yogurt and berries.

  16. Rating: 5

    I added 1/4 tablespoon vanilla and they came out super nice.

    • Kk

      • Rating: 5

        Took me 2 tries to get it right, but I think it turned out pretty well! Thank you

        • They look tasty!!!!! Would you recommend them?

  17. Rating: 1.5

    You left out the temperature reduction from 180C to 160C in the written recipe above. I think it’s kind of important. I’m going to try them.

  18. Rating: 0.5

    Such an interesting video! As always, Ann comes through! Thank you for a terrific de- bunking episode.

    • Rate accodingly pls!

  19. Rating: 5

    Saw your video and had to give them a try! I made 2 errors (forgot to spray parchment paper and put the egg white protein in late ~ Whoops!).
    However, they still came out light and fluffy. Not as thick as if I’d done it correctly, but… My roommate kept raving about how fluffy they were!
    We also took your advice on custard with whip cream and a strawberry compote (and fresh).
    So good! Definitely going to make again!

  20. Rating: 3.5

    Hello Ann Reardon, I love watching your YouTube videos. The Japanese pancakes intrigue me, I watched a Korean street vendor video and they used 2:1 white to yolk in their mix. They also added water to their griddle before covering the pancakes for steam during cooking. Once I figure out a good blend of techniques I am so making these.

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