This week, I learned how to make Japanese fluffy pancakes—a delightful twist on the traditional pancakes we know and love. These pancakes were invented in Japan as their unique take on the classic breakfast treat. I chose to start with them because I’ve always wanted to try making them, and luckily, I already had all the necessary ingredients on hand. Check out my video to see my misadventures in achieving the perfect fluffiness! (written by me, and edited by AI -that likes to add fluffy words like delightful that don’t sound like me at all, and also credit to https://www.youtube.com/watch?v=t6rWDnqeKR8 for teaching me how to make these tasty treats).
Hello,
These pancakes look delicious.
I really enjoyed how you presented this through video! Following along and narrating as you went through the process. I’ve always wanted to try Fluffy pancakes but have never actually taken the time to do it. Do you think it was worth the effort for the final result? Would you make it again now that you have experimented more with the recipe? Or is it something you’re glad you tried but will be moving onto the next thing?
Can’t see what else you cook up!
Hey! Thanks :). I enjoyed these pancakes for a change, but they are a little bit more labour intensive and if I am honest I prefer my usual pancakes. I will probably make them occasionally, but I won’t make them very often.
I have seen these all over social media, and have never looked into how to make them. You did a great job with trying to figure out the process. It is not easy working with meringue! I usually try to avoid all recipes with meringue in them. It is so finicky. I do know that the temperature of your eggs can play a factor in how it whips up. Did you experiment with the egg temperature when doing your other attempts?
I didn’t try experimenting with Egg Temperature, but that is an excellent suggestion. I am assuming cold is best.