Japanese pancakes

Japanese pancakes

Food styling Nataly Simard | Photography Tango | Prop styling Caroline Simon


Japanese pancakes

Japanese pancakes are hard to define. Are they pancakes or soufflés? Do you eat them for breakfast or dessert? The answer to both questions is...both! Fluffy and delicious, this anytime treat can't be beat. 


makes 4

  • 11/4 cups buttermilk
  • 3 tbsp vegetable oil
  • 1 tbsp vanilla
  • 1 large egg yolk
  • 11/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 large egg whites
  • 1/2 tsp cream of tartar
  • 4 tbsp Orange-Infused Maple Syrup (see recipe below) 


In large bowl, whisk together buttermilk, oil, vanilla and egg yolk. Add flour, sugar, baking powder and salt; mix well to form batter. Set aside.

In separate large bowl, beat egg whites and cream of tartar using electric mixer on medium-high speed until stiff peaks form. Gently fold into reserved batter.

Grease large skillet and interiors of four 3-inch round metal cookie cutters (at least 11/2 inches in height). Place cookie cutters in skillet and heat over low heat. Fill cookie cutters with batter three-quarters of the way full. Cover skillet and cook until batter is set (bottoms of pancakes will be golden brown while centres will be slightly jiggly), 3 to 4 minutes. Flip cookie cutters gently and continue cooking for 3 minutes. Transfer cookie cutters to plate; using spatula, gently remove pancakes. Clean cookie cutters and repeat with remaining batter. (Make-ahead: Can be stored in airtight container and refrigerated for 2 days or frozen for up to 1 month.) 

Divide pancakes among plates. Drizzle with Orange-Infused Maple Syrup.  

Orange-Infused Maple Syrup

In small saucepan, combine 1 cup maple syrup and julienned zest of 1 orange. Bring to boil. Remove pan from heat; infuse for 15 minutes. Strain through fine sieve into glass jar; discard zest. (Make-ahead: Can be refrigerated for up to 1 month.) Makes about 1 cup. 


Don't have cookie cutters? You can cook the pancakes without them: simply flip when bubbles form on the surface; cook until golden on both sides. The pancakes will be thinner but just as tasty!


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Japanese pancakes