Saednews: Breakfast pancakes are one of the simple Japanese cakes that are usually made for breakfast. To view the complete and step-by-step guide on how to make Japanese pancakes, continue reading with us.
According to Saednews Cooking Service, contrary to what most people think, pancakes are not just small, thin cakes served for breakfast. Sponge or Japanese pancakes are a type of dessert with a lot of fluff, and their attractive and charming appearance has made them very popular among dessert lovers. For over a decade, Japanese cafes have been competing to create the best fluffy pancakes. If you'd like to enjoy this cake for breakfast or as a snack, stay with us in this post to learn exactly how to make fluffy sponge pancakes.
Ingredients for Sponge Pancakes
2 egg whites
2 egg yolks
1 teaspoon lemon juice
2 tablespoons fine sugar
1/2 tablespoon cornstarch
4 tablespoons cake flour
A pinch of salt
1 tablespoon milk
How to make sponge pancakes
Prepare the Ingredients and Tools
Before starting, properly measure all the ingredients for making Japanese pancakes and set them aside. For example, separate the egg whites from the yolks, and sift the cake flour and salt together. It's better to use cake flour instead of all-purpose flour for a lighter and softer texture. Adding salt enhances the flavor and aroma of the pancakes.
Coat a non-stick pan with a little oil and spread it evenly using a paper towel to cover the entire surface. You can use regular oil, vegetable oil, or olive oil. Turn the heat on very low so that when cooking the pancakes, the pan is adequately heated. Preheating the pan prevents the pancakes from flattening, as when the pancake batter is poured, the batter won't spread and will start cooking immediately.
Whisk Egg Whites with Sugar and Lemon Juice for Meringue
Add lemon juice to the egg whites you separated earlier and beat with an electric mixer until bubbles form on the surface. Then add half of the sugar and continue beating until stiff peaks form, when lifting the whisk, the meringue tip should stand up. Add the remaining sugar and continue mixing until it becomes thick and firm, where the peak remains flat when lifting the whisk.
The addition of lemon juice helps stabilize the meringue, while the sugar moistens and stabilizes the texture, making the meringue finer.
Whip the meringue to make it fluffy and thick so that the pancake batter thickens. The looser the meringue, the flatter the pancakes will be. If the meringue is over-beaten, the pancakes won’t puff up and may collapse.
Add Cornstarch
Add the cornstarch and mix well until the texture is smooth and not lumpy. There’s no need to use an electric mixer at this stage. The cornstarch helps reduce the moisture in the batter and stabilizes the meringue.
Add Egg Yolks to the Pancake Batter
Add the egg yolks and mix them gently with the batter until about 50% of the egg yolk is combined with the rest of the ingredients. Adding egg yolks gives the pancakes more structure.
Add Sifted Flour and Salt
Add the sifted cake flour and salt, and mix carefully with a rubber spatula in one direction until no flour streaks are visible in the batter.
Add Milk to the Batter
Add milk to make the pancake batter more moist. Use a plastic spatula to mix it evenly in one direction. Immediately transfer the pancake batter to a plastic bag as shown in the picture.
Be careful not to overmix the pancake batter or wait too long before pouring it into the pan, as this will result in the batter becoming too runny and not puffing up.
Cooking the Japanese Pancakes
The batter will be enough to make four pancakes. To cook each pancake, first, pour some batter into the preheated pan, layering it vertically so the pancake becomes thicker. Don’t be afraid to pour the batter vertically; when it cooks, it will spread. Then add about half a tablespoon of water to the pan and cover it. Let the pancake cook for about three minutes without opening the lid.
In the second round, pour the remaining batter onto the first cooked pancake layer, add another half tablespoon of water, and cover again. Let it cook for about four minutes. Keep the heat low throughout the cooking process.
Cook the Other Side of the Pancake
In the final step, gently touch the edges of the pancake with your fingertips. When you feel that the edges lift easily, add some oil to a spatula and carefully flip the pancakes (the cooked side should be golden brown). Add half a tablespoon of water again and cook for another four minutes until the other side is done. Be careful not to remove the pancakes too quickly from the pan, as they may collapse. Make sure both sides are cooked and firm.
Additional Tips for Making Sponge Pancakes
We’ve covered the most accurate and complete method for making sponge pancakes. Besides the appealing appearance and delicious taste, these Japanese pancakes are made with easily accessible ingredients. Here are some additional tips to enhance your pancake-making experience.
Toppings for Serving Pancakes
Some great topping options to enhance the flavor of the sponge pancakes include honey, maple syrup, fresh fruits, whipped cream, jam, powdered sugar, mint, chocolate sauce, and chocolate chips. You can also use nuts and fruits in the pancake batter.
Why Meringue Doesn’t Puff Up
If any egg yolk gets into the egg whites while separating them, the meringue won’t puff up properly. Also, if the utensils used to make the meringue are contaminated with oil or other substances, the meringue will not puff well. It’s recommended to use completely clean utensils when making the meringue. Additionally, if all the sugar is added at once, the egg whites won’t whip properly.
Why Pancakes Flatten
The popularity of sponge pancakes lies in their fluffiness. To avoid flattening them, make sure to:
✅Whisk the meringue sufficiently
✅Don’t overmix the batter
✅Preheat the pan
✅Flip the pancakes after the right amount of time
