Japanese Pancakes

Follow the recipe and learn to make Fluffy Japanese Pancakes. These airy and cloud like pancales are also known as Kiseki Pancakes/ Souffle pancakes / Shiawase (Happiness) pancakes.

Did you all celebrate Pancake day? I will be honest I recently learnt about the history of this day and why it is really celebrated. In Christian tradition, the 40 days before Easter are known as Lent, and they mark the time that Jesus spent fasting. Before Lent could begin, all edible temptations needed to be removed. This took place over a period of days known as ‘Shrovetide’. The word ‘shrove’ comes from the old Roman Catholic practice of being ‘shriven’ – meaning to confess one’s sins.

Meat such as bacon would be eaten up on ‘Collop Monday’ while on Shrove Tuesday eggs, butter and stocks of fat would be used up. One of the easiest ways to dispose of these items was to turn them into pancakes or fritters, a custom which continued long after the Church of England separated from the Roman Catholic Church in the 16th century.

I am not really celebrating the Shrove Tuesday, but it would be sin against tradition not to make pancakes, right? Who doesn’t like pancakes anyways? So, for this Pancake day – I tried something different from the regular pancakes we eat.

Have you heard of the Fluffy Japanese Pancakes? Also known as Kiseki Pancakes or Souffle pancakes or the Shiawase (Happiness) pancake. It is a must try for all. These are so airy and fluffy – literally melts in the mouth. Honestly, I was a bit nervous attempting this, but it turned out beautiful like soft fluffy clouds. I looked at Tasty, to recreate this recipe. Do give this below easy recipe of Fluffy Japanese Pancakes a try and follow it to the tee.

INGREDIENTS

for 4 servings

120 ml or ½ cup milk 

2 egg yolks

50 g or ¼ cup sugar

95g or ¾ cup all-purpose flour

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

4 egg whites

butter, to serve

syrup, to serve

assorted berry, to serve

METHOD:

1. Mix together the egg yolks, sugar, milk, and dry flours into a bowl until it is smooth and the colour of the batter goes pale yellow.
2. In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
3. Carefully fold the egg whites into the pancake batter, with the cut and fold method, making sure not to deflate the batter.
4. Grease two 3.5-inch (9 cm) metal ring moulds and set them in the middle of a pan over low heat.
5. Fill the moulds about ¾ of the way full of batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
6. 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. This is the tricky part but take it slow.
7. Cover and cook for another 5 minutes, then serve with butter, syrup, and berries of your choice! Enjoy 🙂

For more Pancake Recipe, try my Dutch Baby Pancake post.

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Joining Fiesta Friday #266 with co-hosts’ Laurena @ Life Diet Health and Jhuls @ The Not So Creative Cook.

Love & Hugs,

Trupti